✦ LIBER ✦
Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System
✍ Scribed by Hoda Shahiri Tabarestani; Mostafa Mazaheri Tehrani
- Book ID
- 114843581
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 706 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0145-8892
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