Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colo...

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Detalles Bibliográficos
Autores principales: Grasso, Simona, Smith, Gabrielle, Bowers, Sophie, Ajayi, Oluseyi Moses, Swainson, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6542885/
https://www.ncbi.nlm.nih.gov/pubmed/31205367
http://dx.doi.org/10.1007/s13197-018-3552-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6542885/
https://www.ncbi.nlm.nih.gov/pubmed/31205367
http://dx.doi.org/10.1007/s13197-018-3552-9

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