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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...
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Main Authors: | , , , , |
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格式: | Artigo |
語言: | Inglês |
出版: |
Sociedade Brasileira de Fruticultura
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叢編: | Revista Brasileira de Fruticultura |
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在線閱讀: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901&lng=en&tlng=en |
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