Effect of wheat germ as a partial meat substitute on the nutritional and qualitative properties of beef burgers
Food Science and Technology International
Published online on June 26, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 6, Page 652-662, September 2026.
The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ ...
The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ ...