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Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology

Negin Yousefi1, Fariba Zeynali1, Mohammad Alizadeh1

  • 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.

Journal of Food Science and Technology
|February 3, 2018
PubMed

Keywords:
Antioxidant activityLow-fat hamburgerOptimizationQuince seed gum (QSG)RSMTexture

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