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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 |
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| Authors: | Hoda Shahiri Tabarestani Mostafa Mazaheri Tehrani |
| Affiliation: | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, , Mashhad, Iran |
| Abstract: | |
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