HIGHLIGHTS
- who: Liquid Additives et al. from the Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul , have published the research: Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based, in the Journal: Foods 2020, 9, 461 of /2020/
- what: This study investigates the effects of various non-animal-based on the physicochemical structural and sensory properties of meat analogue. This study showed that hydrogen_bonds were weakened as the temperature increased. The results of the study have thus effectively analyzed and presented . . .
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