Statistics for "Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues"

Record

Title: Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
Type: Student Paper
Publ. year: 2025
Author/s: Törnqvist, Jessica
Department/s: Food Technology and Nutrition (M.Sc.)
In LUP since: 2025-06-19

Downloads

Total	This Year	This Month
39	39	13

Downloads per country
Sweden	5 (100%)

About
The download statistics shown here have been collected since the launch of LUP in October 2007 and are updated every night. Statistics are available for all records with open access fulltexts. Efforts have been made to exclude downloads by robots and track irregular download activities.

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Disclaimer
The information on downloads per country is based on the geolocation of IP addresses and may not be completely accurate. The statistics presented here may also change retroactively when the calculation process is improved to provide more accurate results.

Statistics Last Updated
Thu Aug 21 08:49:48 2025