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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
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
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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
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SLACAN 2023
EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
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SLACAN 2023
EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS
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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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