Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: optimisation of the formulation using D-optimal mixture design.

Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, A. M. Khaneghah

Research output: Contribution to journal › Journal article › Research › peer-review

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Food Science