Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits

• Zeinab Erfanian,

  Roles Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Software, Writing – original draft

  Affiliation Department of Food Science and Technology, Ro. C., Islamic Azad University, Roudehen, Iran.

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• Marjan Nouri

  Roles Project administration, Resources, Supervision, Visualization, Writing – review & editing

  * E-mail: Marjan.nouri@iau.ac.ir

  Affiliation Department of Food Science and Technology, Ro. C., Islamic Azad University, Roudehen, Iran.

  https://orcid.org/0000-0001-7028-8474

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