Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients
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This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze-dried açaí pulp as an anti... ...
