Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

Plant-based (PB) meat alternatives are developing due to the consumer’s demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This...

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Detalles Bibliográficos
Autores principales: Mazumder, Md. Anisur Rahman, Sujintonniti, Naphat, Chaum, Pranchalee, 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/PMC10137549/
https://www.ncbi.nlm.nih.gov/pubmed/37107359
http://dx.doi.org/10.3390/foods12081564

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137549/
https://www.ncbi.nlm.nih.gov/pubmed/37107359
http://dx.doi.org/10.3390/foods12081564

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