Presentation Information
[P089]The effect of pH for heating gelation of mucuna bean acid whey protein (MAWP) forming hard heating gels
*Akari Ito1, Daiki Oka2, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
Keywords:
plant-based meat,mucuna bean,protein,heating gel
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