Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer
The growing demand for sustainable and healthier meat alternatives has led to interest in plant-based patties. Therefore, this study examines the potential of banana pulp and peel as ingredients in plant-based patties to replace traditional chicken patties, focusing on their nutritional, physicochem...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002380 |
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