Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers

Introduction                                                            There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns. Burger analogs are plant-based products that are designed to mimic the taste, texture, and...

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Autors principals:	Parisa Shahiri Tabrestani, Mahboobeh Kashiri, Yahya Maghsoudlou, Hoda Shahiritabarestani, Mohammad Ghorbani
Format:	Artigo
Idioma:	Inglês
Publicat:	Ferdowsi University of Mashhad 2023-03-01
Col·lecció:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Matèries:	meat analog products meat alternatives plant-based burger prickly pear
Accés en línia:	https://ifstrj.um.ac.ir/article_42130_3245c715cf5af495826c4ed9d39bd952.pdf
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