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(Vlaams Instituut voor Biotechnologie), Jochen Weiß(University of Hohenheim), Monika Gibis(University of Hohenheim)
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