Physico-chemical and nutritional properties of meat...

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European Food Research and Technology 2019 / 5

Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

Palanisamy, Megala, Töpfl, Stefan, Berger, Ralf G., Hertel, Christian
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03298-w
Date:
May, 2019
File:
PDF, 739 KB
english, 2019
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