Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

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Bibliographic Details
Main Author:	Gisandro Reis de CARVALHO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias protein Meat products sensory evaluation physicochemical properties polysaccharide interactions
Online Access:	Acceder al recurso
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