Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites.
- DOI
- 10.1007/s13197-024-06094-x
- Published
- 2025 Jun
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-024-06094-x,
title = {Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites.},
author = {Penchalaraju M and Narayandas A and Mithun K and Reddy MK and Rajesh K and Tejaswini VV and Archana K},
year = {2025},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-024-06094-x},
url = {https://doi.org/10.1007/s13197-024-06094-x}
}RIS
TY - JOUR TI - Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites. AU - Penchalaraju M AU - Narayandas A AU - Mithun K AU - Reddy MK AU - Rajesh K AU - Tejaswini VV AU - Archana K PY - 2025 JO - Journal of food science and technology DO - 10.1007/s13197-024-06094-x UR - https://doi.org/10.1007/s13197-024-06094-x ER -
APA
M, P., A, N., K, M., MK, R., K, R., VV, T., & K, A. (2025). Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites.. Journal of food science and technology. https://doi.org/10.1007/s13197-024-06094-x
Source records
- pubmed · retrieved 2026-09-27T16:29:37.635Z