The Effect of Processing Parameters and Methylcellulose on Texture and Consumer Acceptability of a Non-Melting Dairy Protein Gel
The overall goal was to understand the capabilities of a dairy based meat alternative. This was done in three phases: 1) the production of a dairy protein gel as a base for a dairy based meat alternative, 2) texturization of the dairy protein gel base to produce a nugget like texture, and 3) a cons...
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| Format: | Others |
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DigitalCommons@CalPoly
2011
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| Online Access: | https://digitalcommons.calpoly.edu/theses/590 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1624&context=theses |