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Effect of Lotus Root (Nelumbo nucifera) on the Quality of Beef Hamburger Patties
연근 첨가가 우육 햄버거 패티의 품질에 미치는 영향
2016
The Korean Journal of Community Living Science
연근 첨가가 우육 햄버거 패티의 품질에 미치는 영향
In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups.
doi:10.7856/kjcls.2016.27.4.817
fatcat:q3qtr3suqfc7npe2m7tqqepqja