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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
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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
OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN , OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat - ScienceDirect
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties - ScienceDirect
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
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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
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PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Effects of rapeseed protein addition on soybean protein-based textured protein produced by low-moisture extrusion: Changes in physicochemical attributes, structural properties and barrel flow behaviors - ScienceDirect
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Full article: Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
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
Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties - ScienceDirect
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