Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in signi...

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Detalles Bibliográficos
Autores principales: Bakhsh, Allah, Lee, Se-Jin, Lee, Eun-Yeong, Hwang, Young-Hwa, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617673/
https://www.ncbi.nlm.nih.gov/pubmed/34829092
http://dx.doi.org/10.3390/foods10112811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617673/
https://www.ncbi.nlm.nih.gov/pubmed/34829092
http://dx.doi.org/10.3390/foods10112811

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