Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten
- DOI
- 10.3390/molecules31101601
- Published
- 2026-05-10
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31101601,
title = {Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten},
author = {Jersy J. Asto-Mercado and Carlos Elías-Peñafiel and Bettit Salvá-Ruíz and Christian R. Encina-Zelada},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31101601},
url = {https://doi.org/10.3390/molecules31101601}
}RIS
TY - JOUR TI - Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten AU - Jersy J. Asto-Mercado AU - Carlos Elías-Peñafiel AU - Bettit Salvá-Ruíz AU - Christian R. Encina-Zelada PY - 2026 JO - Molecules DO - 10.3390/molecules31101601 UR - https://doi.org/10.3390/molecules31101601 ER -
APA
Asto-Mercado, J. J., Elías-Peñafiel, C., Salvá-Ruíz, B., & Encina-Zelada, C. R. (2026). Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten. Molecules. https://doi.org/10.3390/molecules31101601
Source records
- crossref · retrieved 2026-09-26T09:34:59.050Z