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Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ re...

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Publicado en:Food Sci Biotechnol
Autores principales: Jeon, Seon-Young, Lee, Yun-Mi, Kim, Sang Sook, Kim, Kwang-Ok
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer Singapore 2019
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6949330/
https://ncbi.nlm.nih.gov/pubmed/31976126
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00646-0
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