Open AccessChemical, Physical and Sensory Evaluation of Low Fat Beef Burger with Carboxymethyl Cellulose Produced From Rice and Wheat Bran
Publication year - 2021
Publication title -
international journal of environment
Language(s) - English
Resource type - Journals
eISSN - 2706-7939
pISSN - 2077-4508
DOI - 10.36632/ije/2021.10.1.4
Subject(s) - carboxymethyl cellulose , bran , food science , cellulose , sensory system , chemistry , agronomy , biology , biochemistry , organic chemistry , sodium , raw material , neuroscience