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Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
Afshari R, Hosseini H, Khaksar R, Mohammadifar MA, Amiri Z, Komeili R, Khaneghah AM. Afshari R, et al. Among authors: khaksar r. Food Technol Biotechnol. 2015 Dec;53(4):436-445. doi: 10.17113/ftb.53.04.15.3980. Food Technol Biotechnol. 2015. PMID: 27904378 Free PMC article.
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