Foam-Forming Properties of Alternative Vegetable Proteins
The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Viçosa (UFV)
2022-11-01
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| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/14834 |
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