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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
3
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
6
7
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
8
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
9
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
10
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
11
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
12
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
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16
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
17
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20
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis