print

Gelling properties of proteins in meat analogues

author
Tammik, Mari-Liis
Vimm, Kersti-Liis
statement of authorship
Mari-Liis Tammik, Kersti-Liis Vimm
source
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
location of publication
Jelgava
publisher
Latvia University of Life Sciences and Technologies
year of publication
2023
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
url
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
subject term
želeerivad ained
tekstuur
proteiinid
taimed
taimetoidud
keyword
meat analogues
gelling
sensory analysis
texture profile analysis
plant proteins
ISSN
2501-0190
ISBN
978-9984-48-411-2
classifier
5.2
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
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. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf