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Celem pracy było określenie wpływu dodatku preparatów błonnikowych: pszennego Vitacel® WF400 oraz owsianego Vitacel® HF600 na fizyczne, chemiczne i sensoryczne wyróżniki jakości hamburgerów wieprzowych o stałym składzie surowcowym. Wytwarzano siedem wariantów produktów: kontrolny (bez dodatku preparatu błonnikowego) oraz z dodatkiem 1,5%, 3,0% i 6,0% błonnika pszennego lub owsianego. Jakość pieczonych...
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