Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
https://www.psych.uni-goettingen.de/de/communication/publications/publications-folder/articlereference-2021-03-11-3395102388
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Stephanie Grahl, Megala Palanisamy, Micha Strack, Lisa Meier-Dinkel, Stefan Toepfl and Daniel Mörlein
Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
Journal of Cleaner Production