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The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
Kim, Taehoon; Riaz, Mian N; Awika, Joseph; Teferra, Tadesse F.
Affiliation
  • Kim T; Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.
  • Riaz MN; Food Science and Technology Deptartment, Texas A&M University, College Station, Texas, USA.
  • Awika J; Department of Soil and Crop Science, Texas A&M University, College Station, Texas, USA.
  • Teferra TF; School of Nutrition, Food Science & Technology, Hawassa University, Awasa, Ethiopia.
J Food Sci ; 86(4): 1322-1334, 2021 Apr.
Article in En | MEDLINE | ID: mdl-33761139
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Food, Formulated / Cold Temperature / Pisum sativum / Lens Plant / Vicia faba / Fluid Therapy / Pea Proteins / Meat Language: En Journal: J Food Sci Year: 2021 Document type: Article Affiliation country: United States
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Food, Formulated / Cold Temperature / Pisum sativum / Lens Plant / Vicia faba / Fluid Therapy / Pea Proteins / Meat Language: En Journal: J Food Sci Year: 2021 Document type: Article Affiliation country: United States