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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |