Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat
Maryam Moghtadaei, Nafiseh Soltanizadeh, Sayed Amir Hossein Goli, Shahrzad Sharifimehr
Topics & Concepts
Food scienceChewinessChemistryAnimal fatLinoleic acidFat substituteOleic acidMyristic acidLinseed oilFatty acidPalmitic acidOrganic chemistryBiochemistryFood Chemistry and Fat AnalysisEdible Oils Quality and AnalysisCoconut Research and Applications