SLACAN 2023

EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS

SLACAN 2023

EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS

SLACAN 2023

ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS.

SLACAN 2023

REDUCED-FAT BOLOGNA SAUSAGES MADE WITH CHICKEN SKIN GELS ADDED WITH CARRAGEENAN: EFFECTS ON PHYSICOCHEMICAL CHARACTERISTICS

SLACAN 2023

PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE