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Hie my name is Ntokozo am from Soweto am haveing difficulty's with life as all my parents died and I have no one in my life am all alone I have tried but am failing I can't find any job as I never finished school I wish to be like other children but I can't because am always dressing the same clothes all the time I wish I had someone the could help me with anything I also have alot off business ideas but because off funds I can't do anything so am asking if u have a job nor anything please help God bless you
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0762096612Stop lover from cheating, be in control of the love in the house. Fix your troubled marriage. Tried many try me last, 35 years of experience. Fall in Love & Commitment. Stop cheating
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Get back ex lover, fix marriage, make him or her committed, Stop cheating and separation. Get answers to all life problems Cleanse Off Bad Luck And Witchcraft Get in Touch Today
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TEXTURE VEGETABLE/SOYA PROTEIN TVP/TSPHOW IS MADETVP is made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. High-quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. TVP is primarily used as a meat substitute due to its very low cost at less than a third of the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost.PropertiesTVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavourless. Both require rehydration before use, sometimes with flavouring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year but will spoil within several days after being hydrated. In its flaked form TVP can be used similarly to ground meat.UsesTextured vegetable protein is a versatile substance, with different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditional meat dishes such as chilli, spaghetti Bolognese, sloppy joes, tacos, burgers, or burritos.Soy protein TVP can also be used as a low-cost/high-nutrition extender in comminuted meat and poultry products, and in tuna fish salads. Foodservice, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpacking recipes.TVP is often used in prisons and schools because of its relatively low cost, high protein content and long shelf life.
1mo
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