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Meat Substitute Development from Fungal Protein (Aspergillus oryzae)
The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563988/ https://www.ncbi.nlm.nih.gov/pubmed/36230014 http://dx.doi.org/10.3390/foods11192940 |