HIGHLIGHTS
- who: MDPI from the Physics and Physical Chemistry of, Wageningen University and Research, POBox , have published the research work: Type of the Paper (Article, in the Journal: Foods 2022, 11, 2227. of /2022/
- what: The aim of this study was to investigate possible relationships among structure textural characteristics consumer acceptance and evaluation of commercially available analogues.
- future: More research is required to identify the aspects of meat analogues related to sensory perception and consumer appreciation.
SUMMARY
The number of meat analogues available for consumers is growing worldwide, facilitated by . . .
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