Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization
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DOI: 10.3390/foods14173012
Abstract: As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on texture,… read more here.
Keywords: substitutes vegan; plant; plant based; egg substitutes ... See more keywords