Biological vs. Non-Biological Texturizing of Meat Patties
Last updated: 01 Jan 2025
10.21608/asejaiqjsae.2021.194500
microbial transglutaminase, Textured Soy Protein, Soy Protein Concentrate, Texture profile analysis, meat patties
Samir M.
El- Iraki
Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria
Dalia
Eshra
H.
Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria
dalia_eshra@yahoo.com
Alexandria
42
3
26297
2021-09-01
2021-08-10
2021-09-30
761
771
1110-0176
2536-9784
https://asejaiqjsae.journals.ekb.eg/article_194500.html
https://asejaiqjsae.journals.ekb.eg/service?article_code=194500
15
Original Article
53
Journal
Alexandria Science Exchange Journal
https://asejaiqjsae.journals.ekb.eg/
Biological vs. Non-Biological Texturizing of Meat Patties
Details
Type
Article
Created At
22 Jan 2023