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...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Thesis |
| Jezik: | English |
| Izdano: |
2000.
|
| Teme: |