Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.
- DOI
- 10.3390/foods15173049
- Published
- 2026 Aug 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173049,
title = {Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.},
author = {Murat L and Aitmukhanbetov D and Shaimenova B and Kiykbay A and Khamitova D and Borovskiy A and Tazhina S and Akshorayeva G and Temirova I and Ospankulova G},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173049},
url = {https://doi.org/10.3390/foods15173049}
}RIS
TY - JOUR TI - Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications. AU - Murat L AU - Aitmukhanbetov D AU - Shaimenova B AU - Kiykbay A AU - Khamitova D AU - Borovskiy A AU - Tazhina S AU - Akshorayeva G AU - Temirova I AU - Ospankulova G PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173049 UR - https://doi.org/10.3390/foods15173049 ER -
APA
L, M., D, A., B, S., A, K., D, K., A, B., S, T., G, A., I, T., & G, O. (2026). Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173049
Source records
- pubmed · retrieved 2026-09-26T04:33:21.187Z
- europe-pmc · retrieved 2026-09-26T04:33:21.198Z
- doaj · retrieved 2026-09-26T04:33:21.181Z