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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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Last updated 04 junho 2024
PDF) 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
Production of Nugget, PDF, Flour
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 Processing Parameters On Quality Attributes of Fried Banana Chips, PDF, Banana
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Incorporação de okara na formulação de hambúrguer de frango: influência nas características físicas e químicas
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
Brasil - Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation - SciELO
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
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
Production of Nugget, PDF, Flour
PDF) 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
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Quality of beef burger with addition of wet okara along the storage
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Effect of Processing Variables On The Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles, PDF, Cooking
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
SciELO - Brasil - Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation Optimization of beef patties produced with vegetable oils: a mixture design approach and
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein
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