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Incorporation of Low Molecular Weight Chitosan in a Low-Fat..:
Pourya Izadi Amoli
;
Milad Hadidi
;
Zahra Hasiri
...
https://www.mdpi.com/2304-8158/10/8/1959. , 2021
Link:
https://doi.org/10.3390/foods10081959
RT Journal T1
Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1e5606ef405f47ee8bd8a2b05a9651d2&Exemplar=1&LAN=DE A1 Pourya Izadi Amoli A1 Milad Hadidi A1 Zahra Hasiri A1 Arman Rouhafza A1 Aniseh Zarei Jelyani A1 Zahra Hadian A1 Amin Mousavi Khaneghah A1 José M. Lorenzo PB MDPI AG YR 2021 K1 low-fat burger K1 chitosan K1 fat replacer K1 lipid oxidation K1 quality K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/8/1959 LK http://dx.doi.org/https://doi.org/10.3390/foods10081959 DO https://doi.org/10.3390/foods10081959 SF ELIB - SuUB Bremen
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