Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Article

Abstract: There is currently a growing trend towards the consumption of vegetable protein, even if it shows so

Palabras claves:

analogues, Chlorella, extrusion cooking, lucerne, pea, Sensory analysis, spinach, Technological properties

Autores:

Garrido M.D., Igual M., Martínez‐monzó J., P. García-Segovia, Peñaranda I.

Fuentes:

scopus