Mixtures Development, Physicochemical Characterisation and Consumer Acceptance for High Protein Vegan Burgers Based on Pre-Gelatinised Grains Flours Without Gluten-Reference-Cited by-同舟云学术

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Mixtures Development, Physicochemical Characterisation and Consumer Acceptance for High Protein Vegan Burgers Based on Pre-Gelatinised Grains Flours Without Gluten

Published:2024 Issue: Volume: Page:
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Author:

FERREIRA BRUNA MAYARA ROLDÃO,TORRES ISADORA MARIA MELO,MONTEIRO ANTONIO ROBERTO GIRIBONI

Publisher

Elsevier BV

Reference28 articles.

1. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas;D C Aoac;Food Research International,2006

2. Alternative Protein and Fiber-Based Cheese and Hamburger Analogues: Meeting Consumer Demand for Differentiated Plant-Based Products;S D Benevides;Chemical Engineering Transactions,2023

3. Plant-based meat analogues: from niche to mainstream;F Boukid;Eur Food Res Technol,2021

4. Texture profile analysis;M C Bourne;Food Technology,1978

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