Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurot...

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Detalles Bibliográficos
Autores principales: Botella-Martínez, Carmen, Muñoz-Tebar, Nuria, Lucas-González, Raquel, Pérez-Álvarez, José A., Fernández-López, Juana, Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572391/
https://www.ncbi.nlm.nih.gov/pubmed/37835245
http://dx.doi.org/10.3390/foods12193591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572391/
https://www.ncbi.nlm.nih.gov/pubmed/37835245
http://dx.doi.org/10.3390/foods12193591

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