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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
(Food Science and Technology, 2017-12-01) [Artigo]
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...