Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation
Fereshte Bahmanyar, Seyede Marzieh Hosseini, Leila Mirmoghtadaie, Saeedeh Shojaee‐Aliabadi
Topics & Concepts
Food scienceSoy proteinChemistryWheat flourSoy flourTasteAbsorption of waterBotanyBiologySeed and Plant BiochemistryFood composition and propertiesAgriculture Sustainability and Environmental Impact