Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies
Author:
Affiliation:
1. School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
Funder
Research Nova Scotia
Canada Foundation for Innovation
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16380
Reference61 articles.
1. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds
2. Characteristics of beef burger as influenced by various types of lemon albedo
3. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
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