Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

Autor:	L. Arenas de Moreno, Katynna Parra, María Patricia Piñero, Suzana Romeiro Araújo, M. Ferrer, Yasmina Barboza, Nelson Huerta-Leidenz
Rok vydání:	2008
Předmět:	chemistry.chemical_classification Taste food.ingredient Fat substitute food and beverages Polysaccharide Sensory analysis Tenderness Avena food chemistry medicine Food science medicine.symptom Water binding Food Science Glucan
Zdroj:	Meat Science. 80:675-680
ISSN:	0309-1740
Popis:	This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38d73aa122678ef6ed6df53a88e965bd https://doi.org/10.1016/j.meatsci.2008.03.006 Zobrazit plný text záznamu Full Text from ScienceDirect