Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein
Angélica Patrícia Bertolo, Aniela Pinto Kempka, Elisandra Rigo, Georgia Ane Raquel Sehn, Darlene Cavalheiro
Topics & Concepts
YeastFood scienceBrewingFlavorSoy proteinChemistryMathematicsBiochemistryFermentationMeat and Animal Product QualitySensory Analysis and Statistical MethodsFermentation and Sensory Analysis