Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies
To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was...
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Veröffentlicht in: | Journal of food science 2022-12, Vol.87 (12), p.5390-5401 |
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Format: | Artikel |
Sprache: | eng |
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