Physicochemical and Sensory Evaluation of a Novel Lupin-Lentil-Derived Artificial Meat-Based Burger as a Sustainable Alternative to Beef-Based Burger
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The rising demand for plant-based foods has driven interest in developing them as sustainable alternatives to meat products. Burgers, being globally popular and culturally adaptable, provide an effective vehicle for introducing plant-based meat (PBM) formulati... ...
