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含有根蔬菜的植物性肉类替代品的物理性能差异

Si-Yun Kim1, Dong-Han Lee1, Jeong-Jae Lee1

  • 1Department of Biosystems Engineering, Chungbuk National University, Cheongju 28644, Republic of Korea.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

根蔬菜增强了植物性肉的质地和水分. 普拉蒂科登格兰迪弗洛伦 (Platycodon grandiflorum) 显著改变了物理特性,显示了替代食品工业的潜力.

关键词:
PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA PBMA肉类替代品 肉类替代品含水量 含水量 含水量质地分析 质地分析 质地分析

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