Technology development for the production of soy protein supplements in meat products
Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/20/e3sconf_emmft2020_02019.pdf |