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.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2022

Volume: 172

Tipo: Artigo

DOI: 10.1016/J.LWT.2022.114193 GOOGLE SCHOLAR lock_openAcceso aberto editor

Objetivos de desarrollo sostenible