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

Milani, Talita Maira Goss; Conti, Ana Carolina.

Affiliation

Milani TMG; Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.
Conti AC; Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.

J Food Sci Technol ; 61(4): 743-752, 2024 Apr.

Article in En | MEDLINE | ID: mdl-38410277