View in EDS HTML Full Text PDF Full Text

Physicochemical, Functional, and Consumer Relevant Characteristics of Plant-Based Meat Alternatives: The Role of Processing and Ingredients.

Saved in:
Bibliographic Details
Title: Physicochemical, Functional, and Consumer Relevant Characteristics of Plant-Based Meat Alternatives: The Role of Processing and Ingredients.
Authors: Gorçaj, Erënesa1,2, Hamidi, Afrim1,2, Hajrulai-Musliu, Zehra1,2, zhajrulai@fvm.ukim.edu.mk
Source: Applied Sciences (2076-3417); Feb2026, Vol. 16 Issue 4, p1869, 16p
Database: Applied Science & Technology Source
Full text is not displayed to guests.
Description
ISSN:20763417
DOI:10.3390/app16041869