%0 Journal Article
%T 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
%A Shahiri Tabarestani, Hoda
%A  Mazaheri Tehrani, Mostafa
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2014