Litcius/Paper detail

Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics

Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani

2024Food and Humanity13 citationsDOI

Topics & Concepts

Food scienceTexture (cosmology)ChemistryFat substituteSensory systemBiologyComputer scienceArtificial intelligenceImage (mathematics)NeurosciencePolysaccharides Composition and ApplicationsFood composition and propertiesFood Chemistry and Fat Analysis
Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics | Litcius