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Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.
Mazumder, Md Anisur Rahman; Sukchot, Shanipa; Phonphimai, Piyawan; Ketnawa, Sunantha; Chaijan, Manat; Grossmann, Lutz; Rawdkuen, Saroat.
Afiliação
  • Mazumder MAR; Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
  • Sukchot S; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
  • Phonphimai P; Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
  • Ketnawa S; Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
  • Chaijan M; Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
  • Grossmann L; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
  • Rawdkuen S; Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA.
Foods ; 12(11)2023 May 23.
Article em En | MEDLINE | ID: mdl-37297339
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article