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pro vyhledávání: '"Linda Kragt"'
Autor:
Anukool Polsiri, Yolanda Acacio Ziprin, Jane A. Bowers, Barbara Rainey, Frances Van Duyne, Frances Carlin, Aiko K. Perry, Mary E. Zabik, Linda Kragt
Publikováno v:
Journal of Food Science. 43:830-833
A collaborative study was made by four laboratories on characteristics of meat loaves as affected by 15 or 30% substitution of texturized soy flour (TSP) obtained from six manufacturers. Increased levels of TSP caused a progressive decrease in total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f271a25aba50d96bc4400ad5e496e833
https://doi.org/10.1111/j.1365-2621.1978.tb02432.x
https://doi.org/10.1111/j.1365-2621.1978.tb02432.x
