Article
Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers
2019-10-01
Abstract excerpt
Waste reuse has been increasingly studied to obtain added value and investigate the possibility of enrichment of other foods. The objective of this study was to evaluate the effects of replacing fat in hamburgers with malt bagasse (MB), a brewing waste. Four formulations were developed: control (11% fat), F1 (10% fat and 1% MB), F2 (9% fat and 2% MB), and F3 (8% fat and 3% MB). Antioxidant activity and physicochem...
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Identifiers and source
- Literature Corpus work
- a338795e-139d-534d-8613-32d61ca81b8f
- DOI
- 10.1111/jfpp.14135