**Author details**

Satish Kumar1 \*, Vikas Kumar2 , Rakesh Sharma3 , Anna Aleena Paul1 , Priyanka Suthar1 and Rajni Saini1

1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

2 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

3 Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India

\*Address all correspondence to: satishsharma1666@gmail.com

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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**References**

*Plant Proteins as Healthy, Sustainable and Integrative Meat Alternates DOI: http://dx.doi.org/10.5772/intechopen.94094*
