@article{paperid:1066491,
author = {Shahiri Tabarestani, Hoda and Mazaheri Tehrani, Mostafa},
title = {Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System},
journal = {Journal of Food Processing and Preservation},
year = {2014},
volume = {38},
number = {1},
month = {February},
issn = {0145-8892},
pages = {278--288},
			numpages = {10},
keywords = {Soy and split-pea protein along with starch can function as part of fat replacer
system and make fat sparing or fat extending effect. Using these blends presents
some advantages in physicochemical properties of low-fat hamburger. The optimized
formula; predicted with the desired physical-textural properties of low-fat
beef burger by the models; was composed of 8.52% soy flour; 1.48% split-pea
flour and 5% starch.},
}