Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd....

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Detalles Bibliográficos
Autores principales: Chilón-Llico, Raquel, Siguas-Cruzado, Lilia, Apaza-Humerez, Carmen R., Morales-García, Wilter C., Silva-Paz, Reynaldo J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657912/
https://www.ncbi.nlm.nih.gov/pubmed/36360019
http://dx.doi.org/10.3390/foods11213405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657912/
https://www.ncbi.nlm.nih.gov/pubmed/36360019
http://dx.doi.org/10.3390/foods11213405

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