Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler-Reference-Cited by-同舟云学术

Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler

Published:2021-06-11 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ROSIDA Dedin Finatsiyatull¹^ORCID,ELIANARNI Dahlia¹,SAROFA Ulya¹

Affiliation:

1. University of Pembangunan Nasional Veteran East Java, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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3. Proximate and lipid composition of cowpea (Vigna unguiculata L) cultivated in bulgaria;Antova G. A.;Journal of Food Composition and Analysis,2013

4. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis C.;Food Policy,2016

5. Official methods of analysis of the Association of Official Analytical Chemists,1995

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