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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger

Published Online: 2023-10-26

Published Print: 2024-04

Authors

Milani, Talita Maira Goss

Conti, Ana Carolina https://orcid.org/0000-0002-8139-9687
Funding

Funding for this research was provided by:

Fundação de Amparo à Pesquisa do Estado de São Paulo (2013/24590-1)
License Information

Text and Data Mining valid from 2023-10-26

Version of Record valid from 2023-10-26
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Article History

Revised: 9 August 2023

Accepted: 14 October 2023

First Online: 26 October 2023

Declarations

:

: The authors declare no conflict of interest.

: This study was approved by the Research Ethics Committee of the Institute of Biosciences, Humanities, and Exact Sciences, São Paulo State University (Decision No. 1.295.789).

: Written informed consent was obtained from all consumers.

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