HIGHLIGHTS
SUMMARY
Two BF levels (8 and 15 g/100 g) and three water/bean flour (W/BF) ratios (1.25, 1.6, and 2 g/100 g) were tested. A general constraint that all BF-burger (BF-B) formulations kept an equal amount of pork meat + BF + W was included (88.5 g/100 g; Table 1). Showed that the addition of bean flour produced a significant increase (p and amp;lt; 0.05) in the energy required to make myosin denaturation, which was increased when comparing the BF-burgers formulations with lower (1 and . . .
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