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...
| मुख्य लेखक: | |
|---|---|
| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
2000.
|
| विषय: |