Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics
Abstract
Mushrooms are considered to be a next-generation health food due to their rich protein content with high biological value, fiber and bioactive compounds. Utilization of the protein and fiber contents of mushroom for the production of functional meat produ
URI
http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10212https://doi.org/10.1016/j.jfoodeng.2018.05.028
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