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COMPARATIVE EVALUATION OF FUNCTIONAL PROPERTIES AND PROTEIN BIOACCESSIBILITY OF ALTERNATIVE AND CONVENTIONAL PROTEINS
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DESIGNING A HEALTHIER VEGAN KIBBEH: THE INFLUENCE OF INGREDIENTS AND PROCESSING
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USE OF NON-MEAT INGREDIENTS AS PHOSPHATE SUBSTITUTES IN COOKED HAM WITHOUT COMPROMISING TECHNOLOGICAL PROPERTIES
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SLACAN 2023
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ICBC 2022
IS THE CRICKET FLOUR A GOOD MEAT REPLACER IN BEEF BURGER?
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ICBC 2022
EFFECT OF LEAN MEAT REPLACEMENT BY PRE-EMULSIFIED MEALWORM LARVAE FLOUR ON THE QUALITY OF HAMBURGERS
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