Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues ; volume:249 ; number:4 ; day:13 ; month:1 ; year:2023 ; pages:1089-1096 ; date:4.2023
European food research and technology ; 249, Heft 4 (13.1.2023), 1089-1096, 4.2023
- Creator
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s00217-022-04199-1
- URN
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urn:nbn:de:101:1-2023080721114059338615
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:55 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Moll, Pascal
- Salminen, Hanna
- Schmitt, Christophe
- Weiss, Jochen
- SpringerLink (Online service)
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