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Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System
Hoda Shahiri Tabarestani, Mostafa Mazaheri TehraniVolume:
aop
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4549.2012.00774.x
File:
PDF, 706 KB
english, 2012