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1 Ergebnisse
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The Potential of Using Bisr Date Powder as a Novel Ingredie..:
Nashi K. Alqahtan
;
Hattim Makki Mohamed Makki
;
Hisham Abdel-Monem Mohamed
...
https://www.mdpi.com/2071-1050/14/21/14143. , 2022
Link:
https://doi.org/10.3390/su142114143
RT Journal T1
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4285684fdaca4b0594335e119df7fa37&Exemplar=1&LAN=DE A1 Nashi K. Alqahtan A1 Hattim Makki Mohamed Makki A1 Hisham Abdel-Monem Mohamed A1 Tareq Morad M. Alnemr A1 Waleed Ali Al-Senaien A1 Saeed Abdullah Mohammed Al-Ali A1 Abdelrahman R. Ahmed PB MDPI AG YR 2022 K1 beef burgers K1 date by-product K1 replacement K1 sensory properties K1 burger quality K1 sustainable production K1 Environmental effects of industries and plants K1 TD194-195 K1 Renewable energy sources K1 TJ807-830 K1 Environmental sciences K1 GE1-350 JF https://www.mdpi.com/2071-1050/14/21/14143 LK http://dx.doi.org/https://doi.org/10.3390/su142114143 DO https://doi.org/10.3390/su142114143 SF ELIB - SuUB Bremen
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