Enhancing Palatability of Plant-Based Meat Alternatives

One of the biggest obstacles to the uptake of plant-based alternatives to meat is their very dry and astringent feel when they are eaten.Scientists, led by Professor Anwesha Sarkar  from the School of Food Science and Nutrition at Leeds, are revoluti

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Ben Kew ,Mel Holmes ,Anwesha Sarkar ,Sciences At Leeds ,University Of Leeds ,School Of Food Science ,Nature Communications ,Professor Anwesha Sarkar ,Food Science ,Physical Sciences ,Associate Professor ,