Experimental Data of manuscript Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
Excel file including physico-chemical data, textural parameters and volatile compound data of analyzed samples.-- The dataset is made available under the Open Database License.
| Autores: | , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/308416 |
| Acceso en línea: | http://hdl.handle.net/10261/308416 https://doi.org/10.20350/digitalCSIC/15267 |
| Access Level: | acceso abierto |
| Palabra clave: | Meat analogue Hybrid meat–pea protein patty Plant texturized protein Off-flavors http://metadata.un.org/sdg/3 Ensure healthy lives and promote well-being for all at all ages |
| Sumario: | Excel file including physico-chemical data, textural parameters and volatile compound data of analyzed samples.-- The dataset is made available under the Open Database License. |
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