Plant foods for human nutrition (Dordrecht, Netherlands)CookingDietary FiberLens PlantNutritive ValueFabaceae
Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.
Sonia Oukhmanou-Bensidhoum, Hafida Merzouk, Fatiha Brahmi, Sofiane Dairi, Nadia Bouaoudia, Sabine Chabane, Nabila Djerrada, Khodir Madani, Lila Boulekbache
Published: 202510.1007/s11130-025-01417-5
Abstract
The growing request for plant-based meat substitutes reflects a global shift toward more sustainable, ethical, and health-promoting dietary practices. Legumes, due to their high protein and fiber content, are ideal for the formulation of such product…
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