Development of low cost hamburger patties
Low cost hamburger patties were produced by optimizing the level of iota-carrageenan and isolated soy proteins. Nine formulations with all possible combinations of the upper and lower limits of iota-carrageenan and ISP and 0% for control were tested. For iota-carrageenan 1.0% and 0.5% were the limit...
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| Format: | Thèse |
| Langue: | English |
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1999.
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