Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage (Englisch)
- Neue Suche nach: Eshag Osman, Mohamed F.
- Neue Suche nach: Mohamed, Abdellatif A.
- Neue Suche nach: Mohamed Ahmed, Isam A.
- Neue Suche nach: Alamri, Mohammed S.
- Neue Suche nach: Al Juhaimi, Fahad Y.
- Neue Suche nach: Hussain, Shahzad
- Neue Suche nach: Ibraheem, Mohamed A.
- Neue Suche nach: Qasem, Akram A.
- Neue Suche nach: Eshag Osman, Mohamed F.
- Neue Suche nach: Mohamed, Abdellatif A.
- Neue Suche nach: Mohamed Ahmed, Isam A.
- Neue Suche nach: Alamri, Mohammed S.
- Neue Suche nach: Al Juhaimi, Fahad Y.
- Neue Suche nach: Hussain, Shahzad
- Neue Suche nach: Ibraheem, Mohamed A.
- Neue Suche nach: Qasem, Akram A.
In:
Food Chemistry
;
388
;
2022
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage
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Beteiligte:Eshag Osman, Mohamed F. ( Autor:in ) / Mohamed, Abdellatif A. ( Autor:in ) / Mohamed Ahmed, Isam A. ( Autor:in ) / Alamri, Mohammed S. ( Autor:in ) / Al Juhaimi, Fahad Y. ( Autor:in ) / Hussain, Shahzad ( Autor:in ) / Ibraheem, Mohamed A. ( Autor:in ) / Qasem, Akram A. ( Autor:in )
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Erschienen in:Food Chemistry ; 388
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:13.04.2022
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storageEshag Osman, Mohamed F. / Mohamed, Abdellatif A. / Mohamed Ahmed, Isam A. / Alamri, Mohammed S. / Al Juhaimi, Fahad Y. / Hussain, Shahzad / Ibraheem, Mohamed A. / Qasem, Akram A. et al. | 2022
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