HIGHLIGHTS
- who: Konstantina Kyriakopoulou and colleagues from the Wageningen University, POBox, AA Wageningen, The Netherlands have published the research work: Functionality of Ingredients and Additives in Plant-Based Meat Analogues, in the Journal: Foods 2021, 600 of /2021/
- what: The authors elaborate on the requirements for the development of different categories of meat analogues and the authors report cases and examples where specific ingredients could be used for the development of new meat analogues. The authors provide information on how these requirements can be fulfilled by the currently available plant-based ingredients. Hydrated TVP as an . . .
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