VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: JANICE RIBEIRO LIMA, DEBORAH DOS SANTOS GARRUTI, GUSTAVO ADOLFO SAAVEDRA PINTO, HILTON CÉSAR RODRIGUES MAGALHÃES, TEREZINHA FEITOSA MACHADO
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Sociedade Brasileira de Fruticultura
श्रृंखला:Revista Brasileira de Fruticultura
विषय:
sensory acceptance
proximate composition
microbiological quality
by-product
shelf life
ऑनलाइन पहुंच:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901&lng=en&tlng=en
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