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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Crossref DOI link: https://doi.org/10.5851/kosfa.2021.e50

Published Online: 2021-11-01

Published Print: 2021-11

Update policy: https://doi.org/10.5851/crossmark_policy

Authors

Bakhsh, Allah https://orcid.org/0000-0002-7866-1736
Lee, Se-Jin https://orcid.org/0000-0001-6030-0601
Lee, Eun-Yeong https://orcid.org/0000-0002-3467-7349
Hwang, Young-Hwa https://orcid.org/0000-0003-3687-3535
Joo, Seon-Tea https://orcid.org/0000-0002-5483-2828
Funding

Funding for this research was provided by:

National Research Foundation of Korea (2020R1I1A206937911)
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License valid from 2021-11-01
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Publication History

Received: 2021-08-05

Accepted: 2021-09-02