Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat.
Maryam MoghtadaeiNafiseh SoltanizadehSayed Amir Hossein GoliShahrzad SharifimehrPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at(10.1007/s13197-021-04970-4).