Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork.

Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Hwang, Young-Hwa; Joo, Seon-Tea.

Afiliação

Bakhsh A; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Lee SJ; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Lee EY; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Hwang YH; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Joo ST; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.

Food Sci Anim Resour ; 41(6): 983-996, 2021 Nov.

Article em En | MEDLINE | ID: mdl-34796325