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ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
Vol 14, 2021 -144770
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ICBC 2026
COOKING PERFORMANCE OF HYBRID BEEF BURGERS WITH GAMMA- IRRADIATED TENEBRIO MOLITOR FLOUR: RESPONSE SURFACE MODELING AND COMPARISON WITH REFERENCE FORMULATIONS
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ICBC 2026
EXPLORING THE ROLE OF GAMMA-IRRADIATED TENEBRIO MOLITOR FLOUR IN LIPID OXIDATION AND PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS
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ICBC 2026
RESPONSE SURFACE MODELING OF INSTRUMENTAL TEXTURE AND COLOR IN HYBRID BEEF BURGERS CONTAINING GAMMA-IRRADIATED TENEBRIO MOLITOR FLOUR
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ICBC 2026
COMPOSITION, TEXTURE, AND COOKING PERFORMANCE OF HYBRID BEEF BURGERS WITH IRRADIATED AND NON-IRRADIATED TENEBRIO MOLITOR FLOUR
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ICBC 2026
GAMMA IRRADIATION EFFECTS ON THE PHYSICOCHEMICAL AND TECHNO-FUNCTIONAL PROPERTIES OF ETHANOL-DEFATTED TENEBRIO MOLITOR FLOUR
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