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Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partial...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647860/ https://www.ncbi.nlm.nih.gov/pubmed/37959071 http://dx.doi.org/10.3390/foods12213953 |