Open AccessEffect of incorporating varying amount of soy protein on nutritional composition and sensory quality of beef patties
Publication year - 2017
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/11.1.332-342
Subject(s) - food science , soy protein , composition (language) , chemistry , quality (philosophy) , food quality , sensory system , biology , philosophy , linguistics , epistemology , neuroscience