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EVALUATION OF DIFFERENT HYDROCOLLOIDS AS BINDING AGENTS IN SOY- BASED ANALOG BURGERS
Vol 2, 2022 -154396
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SLACAN 2023
Influence of the Addition of Proteolytic Enzymes (Papain and Bromelain) on the Textural Properties of Restructured Meat Products for Elderly Consumers
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SLACAN 2023
Effect of Proteolytic Enzyme (Papain) Application and Tenderization Techniques on the Textural Properties of M. Biceps Femoris
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SLACA 2021
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
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SLACA 2021
EFFECTS OF VEGETABLE PROTEINS AS RED MEAT REPLACERS IN HYBRID MEAT EMULSIONS
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SLACA 2021
AVALIAÇÃO DAS PROPRIEDADES FÍSICO-QUÍMICAS DE PROTEÍNAS VEGETAIS VISANDO A APLICAÇÃO EM PRODUTOS CÁRNEOS HÍBRIDOS
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