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THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
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Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
Vol 14, 2021 -144785 -
IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY
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Vegetable powders as an alternative to nitrite in fermented sausages naturally cured
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GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
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SLACAN 2023
GEL EMULSIONS BASED ON PLANT PROTEINS CONTAINING CANOLA OIL AS SATURATED FAT REPLACEMENT IN EMULSIONED MEAT PRODUCTS: PHYSICOCHEMICAL PROPERTIES
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