Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/5426| Title: | Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods |
| Authors: | Hadi, Sara Thamer Jameel, Firas Riyadh Hamid, Mohammed Majid |
| Keywords: | Meat chemical physical Burgers Oats Soybean functional foods |
| Issue Date: | 2022 |
| Publisher: | Functional Foods in Health and Disease |
| Series/Report no.: | 12 (10);576-589 |
| Abstract: | Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, the burger, made of several types of meat, contains soy and oats in varying proportions to enhance its chemical and physical properties, as well as to test the efficacy of soy and oat flour as fat alternatives |
| URI: | http://localhost:8080/xmlui/handle/123456789/5426 |
| Appears in Collections: | قسم الاقتصاد الزراعي |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| بحث ثاني د.محمد 2.pdf | Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods | 700.5 kB | Adobe PDF | View/Open |
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