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  1. 1

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

    Gepubliceerd in 1993
    Thesis

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

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

    Gepubliceerd in 1971
    Thesis

    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 door Reyes, Riechie Rayos

    Thesis

    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 door De Leon, Sharon B.

    Thesis

    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) door Bautista, Virginia Ramirez

    Thesis

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

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