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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |