The effects of mixed proteins on the physical and rheological properties and the sensory qualities of a newly formulated plant-based soup for elderly consumers
Nattavong Fuangpaiboon Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand Voranuch Srijesdaruk Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand Kongkarn Kijroongrojana Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand DOI: https://doi.org/10.14456/apst.2024.8 Keywords: Optimization Rheology Soup formulations Mixed Proteins Sensory analysis The elderly Abstract […]
