Gum Arabic and Soy Protein Concentrate as Binding Agents on Quality and Nutritional Properties of Mushroom-Based Sausage Analogues

Author:

Nyaguthii Kinyua Caroline,Omwamba Mary,Nduko John Masani

Publisher

Elsevier BV

Reference58 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems;A Abaee;Trends in Food Science & Technology,2017

2. The realm of biopolymers and their usage: an overview;J Aggarwal;Journal of Environmental Treatment Techniques,2020

3. Investigating the Effect of Adding Acacia as a Fat Substitutes on Physicochemical and Sensory Properties of Cocktail Wieners;M Ahmadi;International Academic Journal of Science and Engineering,2017

4. Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage;S Ahmad;Journal of Food Science and Technology,2010

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