Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability
Marie‐Christin Baune(German Institute of Food Technologies), Nino Terjung(German Institute of Food Technologies), Geert Van Royen(Vlaams Instituut voor Biotechnologie), Anna-Lena Jeske(German Institute of Food Technologies), Sergiy Smetana(University of Veterinary Medicine Hannover, Foundation), Adriano Profeta(German Institute of Food Technologies), Keshia Broucke(Institute of Food Science & Technology), Jochen Weiß(University of Hohenheim), Monika Gibis(University of Hohenheim)
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