EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER-TYPE PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12628.x/fullpdf
Reference32 articles.
1. Plant proteins: Their role in the future
2. FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES
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