Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
| Autor: | Botella-Martínez, Carmen, Viuda-Martos, Manuel, Fernández-López, Jose A., Pérez-Alvarez, Jose A., Fernández-López, Juana |
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| Zdroj: | In LWT 30 December 2022 172 |
| Databáze: | ScienceDirect |
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