Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing
Author:
Affiliation:
1. Department of Nutrition and Food Sciences Texas Woman’s University Denton TX USA
2. Center for Research Design & Analysis Texas Woman’s University Houston TX USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2105
Reference36 articles.
1. Sensory properties of Nordic edible mushrooms
2. Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms
3. Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms
4. The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction
5. Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms
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