Effect of substituting oats and soybeans on the physicochemical  composition of burgers and obtaining functional foods

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DC Field	Value	Language
dc.contributor.author	Hadi, Sara Thamer	-
dc.contributor.author	Jameel, Firas Riyadh	-
dc.contributor.author	Hamid, Mohammed Majid	-
dc.date.accessioned	2022-10-23T06:49:22Z	-
dc.date.available	2022-10-23T06:49:22Z	-
dc.date.issued	2022	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/5426	-
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Functional Foods in Health and Disease	en_US
dc.relation.ispartofseries	12 (10);576-589	-
dc.subject	Meat	en_US
dc.subject	chemical	en_US
dc.subject	physical	en_US
dc.subject	Burgers	en_US
dc.subject	Oats	en_US
dc.subject	Soybean	en_US
dc.subject	functional foods	en_US
dc.title	Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods	en_US
dc.type	Article	en_US
Appears in Collections:	قسم الاقتصاد الزراعي

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