# Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

> Research article (Poultry Science, 2024) · cited 20× · AI/ML

**Wikidata**: [openalex:W4396830227](https://www.wikidata.org/wiki/openalex:W4396830227)  
**Source**: https://4ort.xyz/entity/hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru