Work

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Year: 2020

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.14960

Authors: Jie Hong Chiang, Allan K. Hardacre, Michael E. Parker

Institutions: Riddet Institute, Massey University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministry of Business, Innovation and Employment

Award: Food Industry Enabling Technologies

OpenAlex ID: W3004464536

FWCI: 2.933

Cites: 32

Cited by: 44

Related to: 10