Open AccessEffect of substituting pork fat for sacha inchi oil (Plukenetia volubilisL.) and banana flour on cooking performance, fat content, peroxide value and general acceptability of hamburger
Author(s) -
Elena Urraca,
Christina Loú,
Jesús Obregón
Publication year - 2021
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2021.03.02
Subject(s) - food science , peroxide value , mathematics , chemistry