Data from doctorate thesis - Evaluation of partial replacement of meat by vegetable proteins in meat emulsion
收藏DataCite Commons2025-10-23 更新2026-05-07 收录
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https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/MAPCFM
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资源简介：
This dataset contains the results of the experiments carried out during the doctoral research entitled “Plant-based hybrid and analog meat products: technological, sensory, and nutritional approaches for safe and healthy consumption” defended in August 2024. In the first stage, the effects of replacing 50% of meat with hydrated plant proteins (soy, pea, faba bean, rice, and sunflower) were evaluated on the physicochemical, textural, and rheological properties of model meat emulsions.
提供机构：
Repositório de Dados de Pesquisa da Unicamp
创建时间：
2025-10-04
