Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formu...

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Detalles Bibliográficos
Autores principales: Peñaranda, Irene, Garrido, María Dolores, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048561/
https://www.ncbi.nlm.nih.gov/pubmed/36981227
http://dx.doi.org/10.3390/foods12061303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048561/
https://www.ncbi.nlm.nih.gov/pubmed/36981227
http://dx.doi.org/10.3390/foods12061303

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