SLACAN 2023

EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS

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

SLACAN 2023

EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS

SLACAN 2023

EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS

SLACAN 2023

Influence of the Addition of Proteolytic Enzymes (Papain and Bromelain) on the Textural Properties of Restructured Meat Products for Elderly Consumers