Pre-Treatment of Vegetable Raw Materials (<i>Sorghum Oryzoidum</i>) for Use in Meat Analog Manufacture
This study proposes to analyze the chemical composition and the hydration kinetics of soryz <i>(Sorghum Oryzoidum)</i> grains in water at different temperatures (20, 30, 40, 45, 50, and 60 °C). The analyzed soryz variety presented a starch content of over 70%, and protein of about 10%, w...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/1/349 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|