Work

Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

Year: 2023

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/jtxs.12763

Authors: Jovan Ilic, Ilija Djekic, Igor Tomasevic, Marco van den Berg, Filip Oosterlinck

Institutions: University of Belgrade, German Institute of Food Technologies, DSM (Netherlands)

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4367315337

FWCI: 1.152

Cites: 26

Cited by: 10

Related to: 10