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  1. 1

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

    Publicado em 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 Por Cruz, Ma. Virginia F.

    Publicado em 1971
    Thesis

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

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

    Thesis

    Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation
  4. 4

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

    Thesis

    Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty
  5. 5

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

    Thesis

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

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