Storage study and development of specifications for TVP-extended hamburger
The study involved three phases: cost reduction of hamburger; storage study of hamburger sandwiches; and development of specifications. In the first phase, hamburger patties with varying levels of caramel TVP (0%, 25%, 30%, and 35%) were evaluated for texture, flavor, and general acceptability. The...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1993.
|
| Subjects: |