Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization

The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): soy protei...

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Detalles Bibliográficos
Autores principales: Hashempour‐Baltork, Fataneh, Jannat, Behrooz, Dadgarnejad, Manouchehr, Mirza Alizadeh, Adel, Khosravi‐Darani, Kianoush, Hosseini, Hedayat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345705/
https://www.ncbi.nlm.nih.gov/pubmed/37457149
http://dx.doi.org/10.1002/fsn3.3354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345705/
https://www.ncbi.nlm.nih.gov/pubmed/37457149
http://dx.doi.org/10.1002/fsn3.3354

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