Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils
This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs...
| Main Authors: | , , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
MDPI AG
2023-01-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/12/2/312 |