Shaping meat analogues: Ingredients & texture

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	van der Goot, Atze Jan, Promotor
Award date	26 Mar 2024
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789464471793
DOIs	https://doi.org/10.18174/645498
Publication status	Published - 26 Mar 2024

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• 10.18174/645498

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Projects

• 1 Finished

Projects per year

• Less is more; Meat analogues with next generation ingredients.

  Schlangen, M. (PhD candidate) & van der Goot, A. J. (Promotor)

  1/04/20 → 26/03/24

  Project: PhD

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Schlangen, M. (2024). Shaping meat analogues: Ingredients & texture. [internal PhD, WU, Wageningen University]. Wageningen University. https://doi.org/10.18174/645498

Schlangen, Miek. / Shaping meat analogues : Ingredients & texture. Wageningen : Wageningen University, 2024. 201 p.

@phdthesis{9dbfcfcf285342cc8cc311a00cd6d8a5,

title = "Shaping meat analogues: Ingredients & texture",

author = "Miek Schlangen",

note = "WU thesis 8749 Includes bibliographic references. - With summary in English",

year = "2024",

month = mar,

day = "26",

doi = "10.18174/645498",

language = "English",

isbn = "9789464471793",

publisher = "Wageningen University",

address = "Netherlands",

type = "internal PhD, WU",

school = "Wageningen University",

}

Schlangen, M 2024, 'Shaping meat analogues: Ingredients & texture', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/645498

Shaping meat analogues: Ingredients & texture. / Schlangen, Miek.
Wageningen: Wageningen University, 2024. 201 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Shaping meat analogues

T2 - Ingredients & texture

AU - Schlangen, Miek

N1 - WU thesis 8749 Includes bibliographic references. - With summary in English

PY - 2024/3/26

Y1 - 2024/3/26

UR - https://edepot.wur.nl/645498

U2 - 10.18174/645498

DO - 10.18174/645498

M3 - internal PhD, WU

SN - 9789464471793

PB - Wageningen University

CY - Wageningen

ER -

Schlangen M. Shaping meat analogues: Ingredients & texture. Wageningen: Wageningen University, 2024. 201 p. doi: 10.18174/645498