ShareThe effect of freezing on some properties of quorn myco-protein.
Author(s) : RODGER G. W., ANGOLD R. E.
Type of article: Book chapter
Summary
This myco-protein of Fusarium graminearum, obtained as a fermentor is used in the manufacture of new protein products. The effects of freezing and cold storage on its structure and physicochemical properties are studied.
Details
- Original title: The effect of freezing on some properties of quorn myco-protein.
- Record ID : 1992-2833
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 87-95; 13 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Structure; Mould; Protein; Physical property; Chemical property; Freezing
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