دورية أكاديمية
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend
| العنوان: | Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend |
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| المؤلفون: | Taghian Dinani, SomayehAff1, IDs00217023042447_cor1, Charles Carrillo, María Fernanda, Boom, Remko, van der Goot, Atze Jan |
| المصدر: | European Food Research and Technology. 249(6):1637-1654 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-023-04244-7 |