Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties

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Keywords

@article{1277bc4c2df2410cb6117bf396d932dc,

title = "Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties",

keywords = "Food science, Range (aeronautics), Chemistry, Biotechnology, Biology, Materials science, Composite material",

author = "Joseph Kerry",

year = "2025",

doi = "10.3390/foods14172957",

language = "English",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

}

TY - JOUR

T1 - Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties

AU - Kerry, Joseph

PY - 2025

Y1 - 2025

KW - Food science

KW - Range (aeronautics)

KW - Chemistry

KW - Biotechnology

KW - Biology

KW - Materials science

KW - Composite material

U2 - 10.3390/foods14172957

DO - 10.3390/foods14172957

M3 - Article

SN - 2304-8158

JO - Foods

JF - Foods

ER -