Plant protein preparations are widely used in the processing of meat products. Their application is changing from the state of substitution to the state where they are considered as a regular component or component modifying some textural and other properties of food products. For incorporation into
Functional properties of plant proteins in selected foods
✍ Scribed by Brückner, J. ;Mieth, G. ;Muschiolik, G.
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 118 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0027-769X
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