Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty
ABSTRACT The study was done to utilize agar and TVP to produce low-fat, fiber-rich chicken burger patties. The study was divided into four phases. Phase I was the selection of the most acceptable formulation. The data obtained were analyzed using the Kramer's Rank Sum Test (α=0.05).Phase II det...
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| Format: | Praca dyplomowa |
| Język: | English |
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2000.
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