{"version":"1.0","provider_name":"The Journal Advances of Nutrition Science and Technology","provider_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology","author_name":"admin","author_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/author\/chempublisherspk\/","title":"Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts - The Journal Advances of Nutrition Science and Technology","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"tobTEFw02i\"><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2024\/06\/25\/anst-0524\/\">Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2024\/06\/25\/anst-0524\/embed\/#?secret=tobTEFw02i\" width=\"600\" height=\"338\" title=\"&#8220;Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts&#8221; &#8212; The Journal Advances of Nutrition Science and Technology\" data-secret=\"tobTEFw02i\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","description":"Research Article | Open AccessVolume 4 | Issue 1-2\u00a0 | Paper 05 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05 Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts Shahid Masood\u00a0 Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan Faizullah Khan Food and Biotechnology Research Centre, Pakistan [&hellip;]","thumbnail_url":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png"}