prindi

Gelling properties of proteins in meat analogues

autor
Tammik, Mari-Liis
Vimm, Kersti-Liis
vastutusandmed
Mari-Liis Tammik, Kersti-Liis Vimm
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 16
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
želeerivad ained
tekstuur
proteiinid
taimed
taimetoidud
võtmesõna
meat analogues
gelling
sensory analysis
texture profile analysis
plant proteins
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
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