Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

  1. Nasrollahzadeh, F.
  2. Alexi, N.
  3. Skov, K.B.
  4. Roman, L.
  5. Sfyra, K.
  6. Martinez, M.M.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2024

Volumen: 151

Type: Article

DOI: 10.1016/J.FOODHYD.2024.109829 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus