发布求助
文献互助 智能选刊 最新文献

Evaluation of textural and sensory properties of jackfruit, soybean and amaranth based vegan meat

International Journal of Advanced Biochemistry Research Pub Date : 2024-01-01 DOI:10.33545/26174693.2024.v8.i2a.496
Anshul Singh, Gadhe Ks, Swaroopa G
{"title":"Evaluation of textural and sensory properties of jackfruit, soybean and amaranth based vegan meat","authors":"Anshul Singh, Gadhe Ks, Swaroopa G","doi":"10.33545/26174693.2024.v8.i2a.496","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":345712,"journal":{"name":"International Journal of Advanced Biochemistry Research","volume":"24 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Advanced Biochemistry Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33545/26174693.2024.v8.i2a.496","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
分享
查看原文 本刊更多论文
菠萝、大豆和苋菜素食肉的质地和感官特性评估
本文章由计算机程序翻译，如有差异，请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
International Journal of Advanced Biochemistry Research
International Journal of Advanced Biochemistry Research
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信