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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...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | 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 |
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