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