A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
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DOI: 10.3389/fnut.2023.1110613
Abstract: This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity… read more here.
Keywords: based ingredients; pbm; based meat; plant based ... See more keywords