Effect of the Addition of Soy Protein (Glycine Max Merryl) on the Composition of Cooked Ham
Abstract The present study aimed to assess the bromatological composition when soy protein was added in the preparation of cooked ham. An experimental approach was used. There were three treatments in which 2.50% (T1), 5.00% (T2) and 7.50% (T3) soy protein was added; these were compared to a control...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Knowledge E
2021-09-01
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| Series: | ESPOCH Congresses |
| Subjects: | |
| Online Access: | https://doi.org/10.18502/espoch.v1i5.9578 |