A carregar...
Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a p...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023068/ https://ncbi.nlm.nih.gov/pubmed/31936123 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010063 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|