Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

  1. Botella-Martínez, C.
  2. Viuda-Martos, M.
  3. Fernández-López, J.A.
  4. Pérez-Alvarez, J.A.
  5. Fernández-López, J.
Zeitschrift:
LWT

ISSN: 0023-6438

Datum der Publikation: 2022

Ausgabe: 172

Art: Artikel

DOI: 10.1016/J.LWT.2022.114193 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus