The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
J Food Sci
; 86(4): 1322-1334, 2021 Apr.
Article
in En
| MEDLINE
| ID: mdl-33761139
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