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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
ArticleAbstract: There is currently a growing trend towards the consumption of vegetable protein, even if it shows soPalabras claves:analogues, Chlorella, extrusion cooking, lucerne, pea, Sensory analysis, spinach, Technological propertiesAutores:Garrido M.D., Igual M., Martínez‐monzó J., P. García-Segovia, Peñaranda I.Fuentes:scopusMolecular Gastronomy in Spain
ArticleAbstract: Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries wPalabras claves:chefs, Education, Molecular gastronomy, RESEARCH, spain, TECHNOLOGYAutores:Arboleya J.C., Fiszman S., Garrido M.D., Laguarda S., Martínez‐monzó J., P. García-Segovia, Palacios V., Ruiz J., Vercet A.Fuentes:scopus