Maximization of the use texturized vegetable protein as meat substitute in Frankfurters

Maximization of the use texturized vegetable protein as meat substitute in Frankfurters

ABSTRACT The feasibility of maximizing the use of texturized vegetable protein as mean substitute in frankfurters through the use of binders was studied. The levels of texturized vegetable protein incorporated in frankfurters were 50%, 75%, and 100%, using cornstarch and cassava flour as binders at...

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Bibliographic Details
Main Author: Cruz, Ma. Virginia F.
Other Authors: Gatchalian, Miflora M., Guzman, Matilde P.
Format: Thesis
Language:English
Published: 1971.
Subjects:
Frankfurters.
Meat substitutes.
Textured vegetable protein.