Schreuders, Floor K.G.
Sagis, Leonard M.C.
Bodnár, Igor
Erni, Philipp
Boom, Remko M.
van der Goot, Atze Jan
Funding for this research was provided by:
Ministerie van Economische Zaken (LWV-19027)
This article is maintained by: Elsevier
Article Title: Mapping the texture of plant protein blends for meat analogues
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2021.106753
Content Type: article
Copyright: © 2021 The Author(s). Published by Elsevier Ltd.