المؤلفون: Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés

المصدر: Applied Sciences, Vol 12, Iss 15, p 7571 (2022)

مصطلحات موضوعية: hybrid burgers, pulse flour, functional ingredients, alternative proteins, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/12/15/7571; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/4879176c69184b92b793713ee3ea4016

المؤلفون: Alicia Noemi Califano, Natalia Soledad Argel, Silvina Cecilia Andres, Natalia Ranalli

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

مصطلحات موضوعية: Adult, Male, pulse flours, Food Handling, Swine, 030309 nutrition & dietetics, Flour, Color, meat replacement, % diameter reduction, Fats, Young Adult, 03 medical and health sciences, 0404 agricultural biotechnology, pork burgers, medicine, Animals, Humans, Cooking, Food science, Legume, Ciencias Exactas, 0303 health sciences, Nutrition and Dietetics, low-fat meat products, Chemistry, fungi, food and beverages, 04 agricultural and veterinary sciences, Middle Aged, 040401 food science, Cicer, Water retention, Meat Products, Taste, Pork meat, Pork Meat, Female, Food Additives, Lens Plant, medicine.symptom, Agronomy and Crop Science, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e459584f6a325380888fd444346537ab
http://sedici.unlp.edu.ar/handle/10915/143284

المؤلفون: Alicia Noemi Califano, Silvina Cecilia Andres, Lucas Marchetti, Natalia Soledad Argel

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, Food Handling, Rheometer, Potassium, Sodium, Meat emulsion, Color, chemistry.chemical_element, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, Potassium Chloride, Alimentos y Bebidas, Fish Oils, Differential scanning calorimetry, Rheology, RHEOLOGY, Polyphosphates, MEAT EMULSION, Humans, Low-sodium, Texture, Sodium Chloride, Dietary, Diet, Fat-Restricted, Ciencias Exactas, Chromatography, Consumer Behavior, Diet, Sodium-Restricted, Microstructure, LOW-FAT, POTASSIUM, Low-fat, Meat Products, chemistry, Taste, Emulsions, LOW-SODIUM, Food Science, Low sodium

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a8cb7563606ddb53eeac2039e7d8364
http://www.sciencedirect.com/science/article/pii/S030917401500042X