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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger.

Talita Maira Goss MilaniAna Carolina Conti
Published in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05875-0.
Keyphrases
  • social media
  • health information
  • protein protein
  • quality improvement
  • amino acid
  • binding protein
  • small molecule