Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites.

• Tác giả: K Archana, K Mithun, Abhilash Narayandas, Malleboina Penchalaraju, K Rajesh, M Kirthy Reddy, V V Tejaswini
• Ngôn ngữ: eng
• Ký hiệu phân loại: 001.434 Experimental method
• Thông tin xuất bản: India : Journal of food science and technology , 2025
• Bộ sưu tập: NCBI
• ID: 748211

Tóm tắt

UNLABELLED: The study was designed to supersede chicken meat protein with Indian plant based pulse proteins. Pulse protein concentrates were extracted via alkaline/isoelectric precipitation from Vigna radiate (green gram), SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-024-06094-x.