Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Author:

Bakhsh AllahORCID,Lee Se-JinORCID,Lee Eun-YeongORCID,Hwang Young-HwaORCID,Joo Seon-TeaORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Reference37 articles.

1. Development of mushroom and wheat gluten based meat analogue by using response surface methodology;Ahirwar;Int J Adv Res,2015

2. Future protein supply;Aiking;Trends Food Sci Technol,2011

3. Quality characteristics of light pork burgers fortified with soy protein isolate;Akesowan;Food Sci Biotechnol,2010

4. Effect of textured soy protein (tsp) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria;Alamu;Cogent Food Agric,2019

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