Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
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DOI: 10.1016/j.ifset.2019.102275
Abstract: Abstract Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined… read more here.
Keywords: meat analogues; cultivated auxenochlorella; heterotrophically cultivated; meat ... See more keywords