Meat Analogue Derived from Common Legumes

ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.net/journal/oalibj
E-mail: [email protected]

Citations

"Meat Analogue Derived from Common Legumes"
written by Dolly P. Maroma,
published by Open Access Library Journal, Vol.2 No.1, 2015

has been cited by the following article(s):

[1]	Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
	Journal of Food …, 2024

[2]	Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers
	… Journal of Food …, 2024

[3]	High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
	… Reviews in Food …, 2022

[4]	In situ fortification of vitamin B12 in grain materials by fermentation with Propionibacterium freudenreichii
	2020

[1]	Plant Based Legume Extracts as Milk Alternatives - A Review Journal of Food and Nutrition Sciences, 2025 DOI:10.11648/j.jfns.20251303.11

[2]	Handbook of Plant-Based Meat Analogs 2024 DOI:10.1016/B978-0-443-21846-0.00022-8

[3]	Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging Journal of Food Safety, 2024 DOI:10.1111/jfs.13134

[4]	High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization Comprehensive Reviews in Food Science and Food Safety, 2022 DOI:10.1111/1541-4337.13030

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