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  1. 1

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

    Wydane 1993
    Praca dyplomowa

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

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

    Wydane 1971
    Praca dyplomowa

    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 od Reyes, Riechie Rayos

    Praca dyplomowa

    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 od De Leon, Sharon B.

    Praca dyplomowa

    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) od Bautista, Virginia Ramirez

    Praca dyplomowa

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

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