THE EFFECT OF PLANT PROTEIN APPLICATION ON SENSORY PROPERTIES OF MERENGUES DURING STORAGE

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-26.2025
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
0.00

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article

THE EFFECT OF PLANT PROTEIN APPLICATION ON SENSORY PROPERTIES OF MERENGUES DURING STORAGE

Proteins in Food Systems
article

THE EFFECT OF PLANT PROTEIN APPLICATION ON SENSORY PROPERTIES OF MERENGUES DURING STORAGE

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Proteins in Food Systems
DOIOpen Access PDFOpenAlex
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THE EFFECT OF PLANT PROTEIN APPLICATION ON SENSORY PROPERTIES OF MERENGUES DURING STORAGE · (2025) | TGRS Research Map | TGRS