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Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

International journal of food science & technology, v.49 no.4, 2014년, pp.1112 - 1121  

Ozturk, Ismet (Engineering Faculty, Department of Food Engineering, Erciyes University, Kayseri, TR‐) ,  Sagdic, Osman (38039, Turkey) ,  Tornuk, Fatih (Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, TR‐) ,  Yetim, Hasan (34210, Istanbul, Turkey)

Abstract AI-Helper 아이콘AI-Helper

SummaryThe aim of this study was to determine the effects of incorporation of wheat sprout flours (WSF) on lipid oxidation and some quality characteristics of beef patties. Two wheat sprout flour samples (WSF1 and WSF2) were obtained by germination, drying and milling of two different wheat varietie...

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