ﺗﺄﺛﯾر إﺿﺎﻓﺔ اﻟﺑروﺗﯾن اﻟﻧﺑﺎﺗﻲ اﻟﻣﺻﻧﻊ ﻓﻲ اﻟﺻﻔﺎت اﻟﻧوﻋﯾﺔ واﻟﺣﺳﯾﺔ ﻟﻣﻧﺗوج ﻓطﺎﺋر ﻟﺣم اﻟﻌﺟل اﻟﻣﻔروم

• Prif Awdur: م.م.إﯾﻣﺎن ﺟﺎﺑر ﺟﺎﺳم اﻟﻌطﺎر (Awdur)
• Fformat: Llyfr
• Cyhoeddwyd: College of Education for Women, 2019-02-01T00:00:00Z.
• Pynciau: article
• Mynediad Ar-lein: Connect to this object online.

The aim of this investigation was to prepare pies stuffed with ground veal as different level of Textured Soy Protein (TSP) that wetted, minced and replaced at (0, 15, 20, 25 and 30%). The effect of partial substitution for veal with TSP quality, sensory characteristics such as color and homogenizin...