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PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS

✍ Scribed by SOUHAIL BESBES; HAMADI ATTIA; CLAUDE DEROANNE; SAKANDER MAKNI; CHRISTOPHE BLECKER

Book ID: 111342286
Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 69 KB
Volume: 31
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.2008.00213.x

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