Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre
The study aims at improving the quality characteristics of low-fat beef burgers. This is done by adding rice bran due to its high fibre content, which reached 40.27%. The burger was prepared using four treatments: the first treatment was a control treatment, the second treatment was through adding r...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Basrah
2024-12-01
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| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| Subjects: | |
| Online Access: | https://www.bjas.bajas.edu.iq/index.php/bjas/article/view/1992 |
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