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Food Science and Technology (0101-2061)
Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina

Received Citations (6)

publishing year previous first author document title
2014 Brazilian Journal of Food Technology De Oliveira, Débora Francielly Golden flaxseed flour as a substitute for animal fat in reduced-sodium beef hamburgers
2009 Food Science and Technology (Campinas) Gutkoski, Luiz Carlos Influence of oat and fat levels in technological and functional characteristics of cakes
2020 Food Science and Technology OLIVEIRA, Dayse Lícia de Enrichment of fishburgers with proteins from surimi washing water
2012 Food Science and Technology (Campinas) Souza, Vera Lúcia Ferreira de Processamento, análise físico-química e sensorial do hambúrguer de carne de avestruz
2013 Brazilian Journal of Food Technology Oliveira, Débora Francielly de Alternatives for a healthier meat product: a review
2017 Food Science and Technology CARVALHO, Gisandro Reis de Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
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