Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to...

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Detalles Bibliográficos
Autores principales: Han, Jong-Hyeon, Keum, Dong-Hyun, Hong, Seong-Joon, Kim, Yea-Ji, Han, Sung-Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606718/
https://www.ncbi.nlm.nih.gov/pubmed/37893624
http://dx.doi.org/10.3390/foods12203731

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606718/
https://www.ncbi.nlm.nih.gov/pubmed/37893624
http://dx.doi.org/10.3390/foods12203731

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