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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2019
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| Materias: | |
| 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 |