Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
- Botella-Martínez, C.
- Viuda-Martos, M.
- Fernández-López, J.A.
- Pérez-Alvarez, J.A.
- Fernández-López, J.
Zeitschrift:
LWT
ISSN: 0023-6438
Datum der Publikation: 2022
Ausgabe: 172
Art: Artikel