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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1993.
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| विषय: |