Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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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
- Urheber
- Beteiligte Personen und Organisationen
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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
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:55 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Moll, Pascal
- Salminen, Hanna
- Schmitt, Christophe
- Weiss, Jochen
- SpringerLink (Online service)
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