New Gluten and Soy-Free Fake Meat with Anthocyanins : compar

Writing in the journal LWT, a team of scientists from the Warsaw University of Life Science-SGGW’s Department of Technique and Food Development has presented the findings of research into a new, innovative meat analog with enhanced antioxidant value.

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Warsaw , L67 , Poland , Reginald Davey , Rcristudio Shutterstock , Reginald Daveysep , Skyla Baily , Warsaw University Of Life , Food Development , Department Of Technique , Warsaw University , Based Meat Analogs , Growing Food , Consumer Demands ,