Use of different types of plant-based binders for developing meat analogue

Siddhant Pradeep, Mote (2025) Use of different types of plant-based binders for developing meat analogue. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Plant Source; Carbohydrates; Non-Protein Fractions; Mock meat; Meat analogues; Nutritional composition; Functional Properties; Sensory Characteristics; Amino Acid profile; Yield; Formulation, Ratio, Plant-based binders, Food texture, Hydrocolloids, Alternative proteins, Food structuring
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Jun 2025 06:25
Last Modified:	24 Jun 2025 06:25
URI:	http://ir.cftri.res.in/id/eprint/19542

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