Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three differen...
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| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Academic Press
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/113365/1/113365.pdf |
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