Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
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| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12286408/?tool=EBI |
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| ISSN: | 1932-6203 |
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