HIGHLIGHTS
- who: Shan Hong and collaborators from the Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA have published the research: Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: The aim of this research was to provide a comprehensive study on the physicochemical and functional properties of 28 commercial TVPs that are sourced from different protein types, then to evaluate the cooking and textural properties after formulating to the meatless patties . . .
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