The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi
Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
EDP Sciences
2024-01-01
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| Seri Bilgileri: | BIO Web of Conferences |
| Online Erişim: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01021.pdf |
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