Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
Audrey Cosson, David Blumenthal, Nicolas Descamps, Isabelle Souchon, Anne Saint‐Eve
Topics & Concepts
Pea proteinFood scienceFraction (chemistry)PelletWhey proteinCentrifugationChemistryAstringentChromatographyBiologyTasteZoologySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality