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Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or stea...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999387/ https://www.ncbi.nlm.nih.gov/pubmed/33809143 http://dx.doi.org/10.3390/foods10030600 |