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Effect of oat flakes as a fat replacer on chemical physical and sensory properties of low- fat beef burgers / Fatma Sela Mohamed Abolgasem ; Supervised Nadia Abdelrahman Salama , Mohamed Mohamed Elnikeety

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Fatma Sela Mohamed Abolgasem , 2011Description: 122 P. : charts ; 25cmOther title:
  • تأثير رقائق الشوفان كبديل للدهن على الخصائص الكيميائية والطبيعية والحسية لبرجر اللحم منخفض الدهن [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: This investigation was carried out to study the production of low- fat beef burgers using animal fat replacer i,e oat flakes and corn oil to improve the quality and functional properties of low- fat beef burgers . Beef burgers were produced with four different formulations including 5, 10, 15 and 20% oat flakes and animal fat 15, 10, 5% and 0 +5% corn oil levels respectively
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2011.Fa.E (Browse shelf(Opens below)) Not for loan 01010110057189000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2011.Fa.E (Browse shelf(Opens below)) 57189.CD Not for loan 01020110057189000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

This investigation was carried out to study the production of low- fat beef burgers using animal fat replacer i,e oat flakes and corn oil to improve the quality and functional properties of low- fat beef burgers . Beef burgers were produced with four different formulations including 5, 10, 15 and 20% oat flakes and animal fat 15, 10, 5% and 0 +5% corn oil levels respectively

Issued also as CD

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