Akoglu, Ilker T.; Arici, Yeliz Kasko; Cicek, Neslihan; Kolsarici, Nuray; Ozturk, Gorsen Salman; Soncu, Eda Demirok
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES806, HANGANG HYUNDAI HYEL, 213-12, SAECHANG-RO, YONGSAN-GU, SEOUL 04376, SOUTH KOREA, 2015)
This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The ...