SENSORY PROPERTIES, PROXIMATE ANALYSIS AND COOKING LOSSES OF MEAT LOAVES EXTENDED WITH CHICKPEA MEAL OR TEXTURED SOY PROTEIN

✍ Scribed by KIMBERLY M. SHANER; RUTH E. BALDWIN

• Book ID: 108803710
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 434 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb03478.x