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Found 2 from your keywords: author="Angela Vonny Jonas"
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Physicochemical, Microstructural, And Sensorial Properties Of Animal, Hybrid,…
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Angela Vonny Jonas

In recent years, meat consumption, particularly convenient products like chicken meatballs increased, driven by changing dietary habits. However, concerns linked to intensive meat production have prompted a shift towards plant-based meat alternatives (PBMAs) that aim to replicate the taste and texture of traditional meats. White button mushrooms (Agaricus bisporus) have become popular for t…

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FT 24-024
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Assessing Physicochemical And Sensorial Properties Of Plant-based Beverage …
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Angela Vonny Jonas

Rice (Oryza sativa) is a vital food, accounting for one-fifth of all calories humans consume globally. Because of its numerous health-promoting properties, colored rice has become a functional food ingredient. Rice can be consumed in various ways; however, research into rice milk and its applications is still limited. Re.juve constantly expands its product line to more delicious and healthy foo…

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EP FT-026