Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation

ABSTRACT The study aimed to utilize TVP and agar in a low-fat, high-fiber hamburger formulation. Phase I dealt with the selection of the most acceptable hamburger formulation. Three hamburger formulations were prepared and subjected to sensory evaluation. Kramer's Rank Sum Test (α=0.05) was ap...

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Bibliographic Details

Main Author:	De Leon, Sharon B.
Other Authors:	Dumelod, Benelyn Domingo
Resource Type:	Thesis
Language:	English
Published:	2000.
Subjects:	Textured vegetable protein. Cookery (Beef).