Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder

This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appe...

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Detalles Bibliográficos
Autores principales: Ketnawa, Sunantha, Rawdkuen, Saroat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048080/
https://www.ncbi.nlm.nih.gov/pubmed/36981195
http://dx.doi.org/10.3390/foods12061269

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048080/
https://www.ncbi.nlm.nih.gov/pubmed/36981195
http://dx.doi.org/10.3390/foods12061269

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