Study of the Functional Properties of Soy Protein Additives in Meat Products

Abdunabi Fathullaev, Saboxat Ibragimova

2024

Abstract

Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.

Paper Citation

in Harvard Style

Fathullaev A. and Ibragimova S. (2024). Study of the Functional Properties of Soy Protein Additives in Meat Products. In Proceedings of the 4th International Conference on Research of Agricultural and Food Technologies - Volume 1: I-CRAFT; ISBN 978-989-758-773-3, SciTePress, pages 301-304. DOI: 10.5220/0014262800004738

in Bibtex Style

@conference{i-craft24,
author={Abdunabi Fathullaev and Saboxat Ibragimova},
title={Study of the Functional Properties of Soy Protein Additives in Meat Products},
booktitle={Proceedings of the 4th International Conference on Research of Agricultural and Food Technologies - Volume 1: I-CRAFT},
year={2024},
pages={301-304},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0014262800004738},
isbn={978-989-758-773-3},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 4th International Conference on Research of Agricultural and Food Technologies - Volume 1: I-CRAFT
TI - Study of the Functional Properties of Soy Protein Additives in Meat Products
SN - 978-989-758-773-3
AU - Fathullaev A.
AU - Ibragimova S.
PY - 2024
SP - 301
EP - 304
DO - 10.5220/0014262800004738
PB - SciTePress