Cargando…
Meat Analogues: Relating Structure to Texture and Sensory Perception
The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367794/ https://www.ncbi.nlm.nih.gov/pubmed/35892811 http://dx.doi.org/10.3390/foods11152227 |