Combined use of methyl cellulose, k-carrageenan, and calcium salt on enhancing meat-liked texture and good appearance in plant-based chicken breast
2023
Thitirat Sirichan(Ashland (Thailand) Company Limited, Bangkok (Thailand). Nutrition and Nutraceutical, Life Science Department) E-mail:[email protected] | Natcha Wongthongdee(Ashland (Thailand) Company Limited, Bangkok (Thailand). Nutrition and Nutraceutical, Life Science Department)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 1136-1142
Otras materias
Boiled young jackfruit; Calcium salt; Plant-based meat analog; Meat alternatives; Plant-based chicken breast; Meat-liked texture
Idioma
Inglés
Nota
Summary (En)
Tipo
Conference; Summary; Non-Conventional
Fuente
Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2023. ISBN 978-616-278-768-3. p. 1136-1142
Conferencia
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Enlaces
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