Quality Characteristics of Substitute Meat Patties Developed Using <i>Aruncus dioicus</i> var. <i>kamtschaticus</i> Hara.

Shin, Kyung-Ok; Hwang, Hyo-Jeong; Han, Kyoung-Sik; Lee, Yoo-Jin

Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara.

Shin, Kyung-Ok; Hwang, Hyo-Jeong; Han, Kyoung-Sik; Lee, Yoo-Jin.

Afiliação

Shin KO; Department of Food and Nutrition, Sahmyook University, 815 Hwarang-ro, Nowon-gu, Seoul 01795, Korea.
Hwang HJ; Department of Food and Nutrition, Sahmyook University, 815 Hwarang-ro, Nowon-gu, Seoul 01795, Korea.
Han KS; Department of Food and Nutrition, Sahmyook University, 815 Hwarang-ro, Nowon-gu, Seoul 01795, Korea.
Lee YJ; Department of Food Science and Biotechnology, Sahmyook University, 815 Hwarang-ro, Nowon-gu, Seoul 01795, Korea.

Foods ; 11(9)2022 May 05.

Article em En | MEDLINE | ID: mdl-35564064

Palavras-chave

Aruncus dioicus var. kamtschaticus Hara; amino acid composition; chromaticity analysis; patty; texture analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Ano de publicação: 2022 Tipo de documento: Article