Determination of an optimum level of fish protein isolate as a fat replacer in low fat hamburger development using QDA and PCA analaysis
The aim of this study was to determine the optimum level of fish protein isolate (FPI) as a fat replacer for the production of a low fat hamburger using Quantitative Descriptive Analysis (QDA) and investigating some of the functional characteristics of the product. For this purpose, FPI was develope...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2019-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_119105_en.html |