Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties...

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Detalles Bibliográficos
Autores principales: Chun, Soonsil, Chambers, Edgar, Chambers, Delores H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278668/
https://www.ncbi.nlm.nih.gov/pubmed/32397670
http://dx.doi.org/10.3390/foods9050611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278668/
https://www.ncbi.nlm.nih.gov/pubmed/32397670
http://dx.doi.org/10.3390/foods9050611

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