TEXTURIZED SOY PROTEIN IN BEEF LOAVES: COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 830-833
- https://doi.org/10.1111/j.1365-2621.1978.tb02432.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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