Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.
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DOI: 10.1002/jsfa.70331
Abstract: BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one… read more here.
Keywords: pork fat; pea protein; protein; sensory microbiological ... See more keywords