The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue.
- Resource Type
- Article
- Source
- Foods; Jan2024, Vol. 13 Issue 1, p71, 15p
- Subject
MEAT alternatives HAMBURGERS BUCKWHEAT VEGETABLES JALAPENO PEA proteins FUNCTIONAL foods - Language
- ISSN
- 23048158