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Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based

Ana Paula Rebellato1, Bruna Dos Reis Gasparetto Cruz1, Victor Guilherme Sebastião1

  • 1Department of Food Engineering and Technology, School of Food Engineering Universidade Estadual de Campinas (UNICAMP) Campinas Brazil.

Food Science & Nutrition
|June 11, 2026
PubMed

Keywords:
Brazilian biodiversityCerradoalternative proteinsconsumer acceptanceplant proteinssustainable diets

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