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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

Influencia del contenido de β-glucano de avena en las propiedades fisicoquímicas y sensoriales de las hamburguesas de carne de res con bajo contenido de grasa

Arkadiusz SzpicerDepartment of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandCorrespondence[email protected]
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Anna OnopiukDepartment of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
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Andrzej PółtorakDepartment of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
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Agnieszka WierzbickaDepartment of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
Pages 315-327 | Received 12 Dec 2019, Accepted 25 Mar 2020, Published online: 13 May 2020

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