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  1. 1

    Storage study and development of specifications for TVP-extended hamburger von Andaquig, Arlene E.

    Veröffentlicht 1993
    Abschlussarbeit

    Storage study and development of specifications for TVP-extended hamburger
  2. 2

    Maximization of the use texturized vegetable protein as meat substitute in Frankfurters von Cruz, Ma. Virginia F.

    Veröffentlicht 1971
    Abschlussarbeit

    Maximization of the use texturized vegetable protein as meat substitute in Frankfurters
  3. 3

    Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty von Reyes, Riechie Rayos

    Abschlussarbeit

    Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty
  4. 4

    Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation von De Leon, Sharon B.

    Abschlussarbeit

    Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation
  5. 5

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP) von Bautista, Virginia Ramirez

    Abschlussarbeit

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP)

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