Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization
Awanish Singh, Nandan Sit
Topics & Concepts
IngredientComposition (language)Food scienceMathematicsMaterials scienceChemistryArtLiteratureMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology