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This study was undertaken to produce low-fat beef burgers (6%); with the incorporation of prebiotic fibers (a mixture of 3.1% inulin and 2.2% β-glucan) and canola and olive oils as beef fat substitutes. Composition (proximate analysis and fatty acid profile), technological properties (Cooking and texture properties) and sensory properties were evaluated in comparison to control burgers (12.5% beef...
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