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  1. 1

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

    出版事項 1993
    学位論文

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

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

    出版事項 1971
    学位論文

    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 著者: Reyes, Riechie Rayos

    学位論文

    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 著者: De Leon, Sharon B.

    学位論文

    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) 著者: Bautista, Virginia Ramirez

    学位論文

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

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