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In situ studies of plant-based meat analog texturization:
Guan, Tong
;
Sägesser, Corina
;
Villiger, Roman
...
Food Hydrocolloids. 155 (2024) - p. 110215 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110215
RT Journal T1
In situ studies of plant-based meat analog texturization
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110215&Exemplar=1&LAN=DE A1 Guan, Tong A1 Sägesser, Corina A1 Villiger, Roman A1 Zychowski, Lisa A1 Kohlbrecher, Joachim A1 Dumpler, Joseph A1 Mathys, Alexander A1 Rühs, Patrick A1 Fischer, Peter A1 Matsarskaia, Olga PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 155 SP 110215 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110215 DO https://doi.org/10.1016/j.foodhyd.2024.110215 SF ELIB - SuUB Bremen
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