Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 2 from your keywords: subject="plant-based patty"
cover
ANALYSIS OF ADDITION AND COMBINATION OF GELATINIZED POTATO STARCH AND CORN S…
Comment Share
Natasya Khansa Childira

Starch was commonly added into Plant-Based Meat Alternative production as a filler and binding agent since it could improve the texture (springiness and hardness) as well as WHC and quality of cooking. Gelatinization of starch prior to the incorporation process was believed to be able to perform rapid gelation while mixing, therefore, it provided greater binding ability for the product. The …

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FT 21-010
cover
THE INFLUENCE OF VITAL WHEAT GLUTEN CONCENTRATIONS AND STORAGE TIME ON THE P…
Comment Share
Sharon Quisheilla

ood consumers' interest in vegetarian diets and plant-based food eating have been increasing in recent years. Many of the available plant-based meat products contain vital wheat gluten (VWG) as one of its major proteins which raises a concern to the increasing number of people with gluten intolerance. This study was done to analyze the effect of different vital wheat gluten concentration (5…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FT 21-012