Development and Utilization of Rice Bran in Hamburger as a Fat Replacer
The effect of rice bran (RB) on the physicochemical properties such as fat content, pH, moisture content, color evaluation (L<sup>*</sup>, a<sup>*</sup>, b<sup>*</sup> values), and cooking loss of hamburger was investigated. To this purpose, four groups were proce...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2019-09-01
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| Series: | Journal of Chemical Health Risks |
| Subjects: | |
| Online Access: | http://www.jchr.org/article_668190_40e75628bf409d50f7cf730bf25f6bf2.pdf |