QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
The aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-09-01
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| Series: | Italian Journal of Food Science |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/272 |