Gilmar Freire Costa | ICBC 2022 | Galoá Proceedings

Universidade Estadual de Campinas

Gilmar Freire Costa

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EVALUATION OF DIFFERENT HYDROCOLLOIDS AS BINDING AGENTS IN SOY- BASED ANALOG BURGERS
Nadja Nara Gomes de Morais ¹
Mirian dos Santos ¹
Gilmar Freire Costa ¹
Diogénes Gomes Sousa ¹
Marise Aparecida Rodrigues Pollonio ¹
¹ Universidade Estadual de Campinas
Vol 2, 2022 -
154396

Food formulation and processing (PF)

Pôster

Co-authors (4)

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EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
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EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS