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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| Médium: | Diplomová práce |
| Jazyk: | English |
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2000.
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