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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)...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| 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 |