Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Fereshte Bahmanyar"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 3, Pp 247-256 (2022)
The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, an
Externí odkaz:
https://doaj.org/article/855e0503bfb14b599730252edbc3a560
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 4, Pp 413-426 (2022)
This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris or
Externí odkaz:
https://doaj.org/article/10c59799377a44e8b62c2b8eae4e59cf
Autor:
Fatemeh Shakeri, Fereshte Bahmanyar, Zabih alh Bahmani, Leila Mirmoghtadaie, Gholamali Javedan, Amir Mohammad Mortazavian, Seyed Marzieh Hosseini, Hedayat Hosseini
Publikováno v:
Journal of Aquatic Food Product Technology. :1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5c34545d9f14b4768d0ebe9b13d0788
https://doi.org/10.1080/10498850.2023.2212646
https://doi.org/10.1080/10498850.2023.2212646
Publikováno v:
Meat science. 172
This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b216582a62d1b41ea215cf8ab23ed732
https://pubmed.ncbi.nlm.nih.gov/32947238
https://pubmed.ncbi.nlm.nih.gov/32947238