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...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
1993.
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