Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics

dc.contributor.author	Kurt, Abdullah
dc.contributor.author	Genccelep, Hiiseyin
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2018
dc.identifier.issn	0260-8774
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10212
dc.identifier.uri	https://doi.org/10.1016/j.jfoodeng.2018.05.028
dc.description.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
dc.description.sponsorship	Ondokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1901.17.003]
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Journal Of Food Engıneerıng
dc.title	Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics
dc.type	Article
dc.identifier.startpage	128
dc.identifier.endpage	136
dc.identifier.doi	10.1016/j.jfoodeng.2018.05.028
dc.identifier.wos	WOS:000440390300016
dc.identifier.volume	237

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