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. |
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| 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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