Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants.
- DOI
- 10.1016/j.foodchem.2025.147460
- Published
- 2026 Jan 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147460,
title = {Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants.},
author = {de Oliveira I and Aquino Y and Carocho M and Dos Santos Garcia VA and Santos-Buelga C and Calhelha RC and Barros L and Pereira Lima GP and Heleno SA and Barreira JCM},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.147460},
url = {https://doi.org/10.1016/j.foodchem.2025.147460}
}RIS
TY - JOUR TI - Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants. AU - de Oliveira I AU - Aquino Y AU - Carocho M AU - Dos Santos Garcia VA AU - Santos-Buelga C AU - Calhelha RC AU - Barros L AU - Pereira Lima GP AU - Heleno SA AU - Barreira JCM PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2025.147460 UR - https://doi.org/10.1016/j.foodchem.2025.147460 ER -
APA
I, D. O., Y, A., M, C., VA, D. S. G., C, S., RC, C., L, B., GP, P. L., SA, H., & JCM, B. (2026). Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.147460
Source records
- pubmed · retrieved 2026-09-26T18:28:58.559Z