Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer...

Foods 2020 / 08 Vol. 9; Iss. 8

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Summo, Carmine, De Angelis, Davide, Difonzo, Graziana, Caponio, Francesco, Pasqualone, Antonella
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9081057
Date:
August, 2020
File:
PDF, 443 KB
2020
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