Cargando…
Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for these consumers. The burger was made from 50% me...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253062/ https://www.ncbi.nlm.nih.gov/pubmed/37297490 http://dx.doi.org/10.3390/foods12112246 |