Evaluation of effects of adding textured soy protein, okara and fat on technological characteristics of hamburgers

Evaluation of effects of adding textured soy protein, okara and fat on technological characteristics of hamburgers
F. A. G. Coró, N. F. Seibel, H. G. Falcão, J. C. Devidé, S. N. Ribeiro and M. M. Yamaguchi