Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed)...

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Detalles Bibliográficos
Autores principales: Du, Xiaofen, Muniz, Adriana, Sissons, Joanna, Wang, Wanyi, Juma, Shanil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958559/
https://www.ncbi.nlm.nih.gov/pubmed/33747455
http://dx.doi.org/10.1002/fsn3.2105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958559/
https://www.ncbi.nlm.nih.gov/pubmed/33747455
http://dx.doi.org/10.1002/fsn3.2105

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