Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.
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DOI: 10.1111/1750-3841.16367
Abstract: Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the… read more here.
Keywords: vacuum autoclaving; meat analogues; textured vegetable; vegetable protein ... See more keywords