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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |