PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
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PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
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PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Foods, Free Full-Text
OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN , OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties - ScienceDirect
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