| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792659 | Meat Science | 2011 | 5 Pages |
Abstract
âºWe investigate the use of poppy seed as a fat replacer in meat burgers. ⺠Poppy seed addition increases unsaturated fatty acid concentration of burgers. ⺠Decreasing cholesterol might have significant implications for people's health. ⺠Sensorial properties of burgers are improved by ground poppy seed addition.
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Food Science
Authors
Veli Gök, Levent Akkaya, Ersel Obuz, Sait Bulut,