Physicochemical and Structural Characteristics of Rice and Mushroom Protein-Based Meat Analogue Developed Using Steaming Process
Year: 2025
Type: article
Source: ACS Food Science & Technology
Authors: Ringshangphi Khapudang, Saleem Siddiqui
Institution: Sharda University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W7092533515