NARA Discovery
Article Details
← Back to Search Results
Journal Article

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Andres M. Salgado; Oguz K. Ozturk; Bruce R. Hamaker; Osvaldo H. Campanella
Food Hydrocolloids · Vol. 137 · pp. 108323 · 2023

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-04-01
Publication Year2023
Volume137
Pages108323
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2022.108323
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.