Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorpora...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2022-04-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/11/9/1242 |
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