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.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2024

Volume: 151

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2024.109829 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus