Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum
The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture...
Сохранить в:
| Главные авторы: | , , , , , , |
|---|---|
| Формат: | Online |
| Язык: | spa |
| Опубликовано: |
Universidad de Sonora
2022
|
| Online-ссылка: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Ваш комментарий будет первым!
