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PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
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Effect of Proteolytic Enzyme (Papain) Application and Tenderization Techniques on the Textural Properties of M. Biceps Femoris
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EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
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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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EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS
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