Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
Seyedmahmood Razavizadeh, Gitana Alenčikienė, Alvija Šalaševičienė, Lina Vaičiulytė-Funk, Per Ertbjerg, Aelita Zabulione
Topics & Concepts
FermentationFood scienceChemistryLactobacillus plantarumLactic acidBiologyBacteriaGeneticsAgriculture Sustainability and Environmental ImpactProteins in Food SystemsMeat and Animal Product Quality