PREPARATION OF NATURAL MEATY AND NUTTY FLAVOUR SUBSTITUTE USING VARIOUS THERMAL PROCESSING TECHNOLOGY
SHEREEN NAZEH LOTFY HASSAN;
Abstract
ABSTRACT
The main objective of the present study was to produce thermal process flavourings by using model mixture based on the hydrolyzed soybean meal protein (HSMP). Hydrolyzed vegetable protein (HVP) was prepared either by acid hydrolysis (A-HSMP2, A-
The main objective of the present study was to produce thermal process flavourings by using model mixture based on the hydrolyzed soybean meal protein (HSMP). Hydrolyzed vegetable protein (HVP) was prepared either by acid hydrolysis (A-HSMP2, A-
Other data
| Title | PREPARATION OF NATURAL MEATY AND NUTTY FLAVOUR SUBSTITUTE USING VARIOUS THERMAL PROCESSING TECHNOLOGY | Other Titles | تحضير بدائل لنكهات اللحوم و البندق باستخدام تكنولوجيات حرارية مختلفة | Authors | SHEREEN NAZEH LOTFY HASSAN | Keywords | PREPARATION OF NATURAL MEATY AND NUTTY FLAVOUR SUBSTITUTE USING VARIOUS THERMAL PROCESSING TECHNOLOGY | Issue Date | 2011 | Description | ABSTRACT The main objective of the present study was to produce thermal process flavourings by using model mixture based on the hydrolyzed soybean meal protein (HSMP). Hydrolyzed vegetable protein (HVP) was prepared either by acid hydrolysis (A-HSMP2, A- |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.