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

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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
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  Data: Physicochemical, Functional, and Consumer Relevant Characteristics of Plant-Based Meat Alternatives: The Role of Processing and Ingredients.
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        Value: 10.3390/app16041869
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      – Code: eng
        Text: English
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        StartPage: 1869
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      – TitleFull: Physicochemical, Functional, and Consumer Relevant Characteristics of Plant-Based Meat Alternatives: The Role of Processing and Ingredients.
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              Text: Feb2026
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