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Replacement meat by commercial flours on physicochemical an..:
Felix, Tamires Marcelino da Silva
;
Carvalho, Francisco Allan Leandro de
;
Ramos, Ery Jonhons Nascimento
...
https://rsdjournal.org/index.php/rsd/article/view/21792/19894. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/2179
RT Journal T1
Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers ; Reemplazo de la carne por harinas comerciales sobre las propiedades fisicoquímicas y sensoriales de las hamburguesas de cordero bajas en grasa ; Substituição da carne por farinhas comerciais nas propriedades físico-química e sensoriais de hambúrgueres de cordeiro com baixo teor de gordura
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_21792&Exemplar=1&LAN=DE A1 Felix, Tamires Marcelino da Silva A1 Carvalho, Francisco Allan Leandro de A1 Ramos, Ery Jonhons Nascimento A1 Ferreira, Bernardo José Marques A1 Rodrigues, Rafael Torres de Souza A1 Queiroz, Mário Adriano Ávila PB Research, Society and Development YR 2021 K1 Breadcrumbs K1 Cassava K1 Flour K1 Oatmeal K1 Starch K1 Almidón K1 Avena K1 Harina K1 Harina de pan K1 Mandioca K1 Amido K1 Aveia K1 Farinha K1 Farinha de rosca JF https://rsdjournal.org/index.php/rsd/article/view/21792/19894 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/21792 DO https://rsdjournal.org/index.php/rsd/article/view/21792 SF ELIB - SuUB Bremen
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