Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute...

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Detalles Bibliográficos
Autores principales: Mazumder, Md. Anisur Rahman, Sukchot, Shanipa, Phonphimai, Piyawan, Ketnawa, Sunantha, Chaijan, Manat, Grossmann, Lutz, Rawdkuen, Saroat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253215/
https://www.ncbi.nlm.nih.gov/pubmed/37297339
http://dx.doi.org/10.3390/foods12112094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253215/
https://www.ncbi.nlm.nih.gov/pubmed/37297339
http://dx.doi.org/10.3390/foods12112094

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