The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger

Subject Areas : food microbiology

A. Basati ¹ , S. E. Hosseini ²

1 - M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2017-02-21 Accepted : 2017-09-15 Published : 2018-01-01

Keywords:

References:

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