Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology
T. Archana Devi, R. Rahul, H. Melvin Joshua, N. Raghavendra Naveen, P. Karthik
Abstract
The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits.
Topics & Concepts
Response surface methodologyProcess engineeringDesign of experimentsComputer scienceEngineering drawingBiochemical engineeringAgricultural engineeringMathematicsEngineeringStatisticsMachine learningGABA and Rice Research