Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study
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Published:2024-06
Issue:
Volume:9
Page:100345
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ISSN:2666-8335
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Container-title:Future Foods
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language:en
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Short-container-title:Future Foods
Author:
Mabrouki Sabah,
Abid Khalil,
Kaihara Hatsumi,
Patrucco Sara Glorio,
Tassone Sonia,
Barbera SalvatoreORCID