Gelling properties of proteins in meat analogues
author
Vimm, Kersti-Liis
statement of authorship
Mari-Liis Tammik, Kersti-Liis Vimm
location of publication
Jelgava
year of publication
pages
p. 16
conference name, date
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
conference location
Jelgava, Latvia
ISSN
2501-0190
ISBN
978-9984-48-411-2
TTÜ department
language
inglise
subject term
keyword
classifier
Tammik, M-L., Vimm, K-L. Gelling properties of proteins in meat analogues // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 16.