Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
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| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12286408/?tool=EBI |
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| _version_ | 1849412226808545280 |
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| author | Zeinab Erfanian Marjan Nouri |
| author_facet | Zeinab Erfanian Marjan Nouri |
| author_sort | Zeinab Erfanian |
| collection | DOAJ |
| format | Article |
| id | doaj-art-d51396b303ea4180a239f13efd3fec00 |
| institution | Kabale University |
| issn | 1932-6203 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj-art-d51396b303ea4180a239f13efd3fec002025-08-20T03:34:30ZengPublic Library of Science (PLoS)PLoS ONE1932-62032025-01-01207Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traitsZeinab ErfanianMarjan Nourihttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC12286408/?tool=EBI |
| spellingShingle | Zeinab Erfanian Marjan Nouri Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits PLoS ONE |
| title | Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| title_full | Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| title_fullStr | Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| title_full_unstemmed | Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| title_short | Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| title_sort | novel potential of low calorie plant burger functional turkey meat formulation optimized by replacing quinoa chia soy amaranth and peas as vegetable protein and their influence on texture and sensory traits |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12286408/?tool=EBI |
| work_keys_str_mv | AT zeinaberfanian novelpotentialoflowcalorieplantburgerfunctionalturkeymeatformulationoptimizedbyreplacingquinoachiasoyamaranthandpeasasvegetableproteinandtheirinfluenceontextureandsensorytraits AT marjannouri novelpotentialoflowcalorieplantburgerfunctionalturkeymeatformulationoptimizedbyreplacingquinoachiasoyamaranthandpeasasvegetableproteinandtheirinfluenceontextureandsensorytraits |