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Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger

Fereshte Bahmanyar1, Seyede Marzieh Hosseini1, Leila Mirmoghtadaie1

  • 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Meat Science
|September 18, 2020
PubMed

Keywords:
BuckwheatFunctional beef burgerGluten freeQuinoaShelf life

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