Buffering capacity of wet texturized plant proteins in comparison to pork meat

Author:

Ebert Sandra,Baune Marie-Christin,Broucke Keshia,Royen Geert Van,Terjung Nino,Gibis Monika,Weiss Jochen

Funder

BMWi

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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3. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2021

4. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010

5. Changes in oil, sugars and nitrogenous components during germination of sunflower seeds Helianthus annuus;Balasaraswathi;Plant Foods for Human Nutrition,1997

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