HIRUNYOPHAT, Patthama; NAKPATCHIMSAKUN, PHAKAVALUN; FUENGKAJORNFUNG, NUNYONG. The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball: The plant-based minced meatball from mushroom and pineapple residue could help to improve the nutritional value as an effective solution to dietary fiber-deficient diets and low energy. Future of Food: Journal on Food, Agriculture and Society, [S. l.], v. 11, n. 2, 2023. Disponível em: https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/618. Acesso em: 23 nov. 2024.