Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization
Abstract The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties. In the first step of the study, 14 formulations were prepared by mixture design to evaluate the impact of three binding agents (as independent variables): s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3354 |