Textured vegetable protein (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Textured vegetable protein" in English language version.

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books.google.com

  • Foote R (1996). Food preparation and cooking. Cheltenham: Stanley Thornes. pp. 393. ISBN 0-7487-2566-0.
  • Clark JD, Valentas KJ, Levine L (1991). Food processing operations and scale-up. New York: CRC Press. pp. 134–7. ISBN 0-8247-8279-8.
  • Riaz MN (2006). Soy applications in food. Boca Raton: CRC Press. pp. 155–84. ISBN 0-8493-2981-7.
  • Hoogenkamp, Henk W. (2005). Soy protein and formulated meat products. Wallingford, Oxon, UK: CABI Pub. ISBN 0-85199-864-X.
  • Joseph G. Endres (2001). Soy Protein Products. AOCS Publishing. ISBN 1-893997-27-8.

calorieking.com

cornucopia.org

doi.org

fda.gov

frozensweetpumpkin.com

handle.net

hdl.handle.net

  • Kim, Taehoon (May 2018). Texturization of Pulse Proteins: Peas, Lentils, and Faba Beans (PhD). hdl:1969.1/173522.

nationalgeographic.com

greenliving.nationalgeographic.com

nih.gov

pubmed.ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

rogelcancercenter.org

slate.com

soyinfocenter.com

usaemergencysupply.com

web.archive.org

yourdailyvegan.com