Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics.

Ball, Jase J; Wyatt, Ross P; Coursen, Madison M; Lambert, Barry D; Sawyer, Jason T

Ball, Jase J; Wyatt, Ross P; Coursen, Madison M; Lambert, Barry D; Sawyer, Jason T.

Afiliación

Ball JJ; Department of Animal Sciences, Tarleton State University, Stephenville, TX 76402, USA.
Wyatt RP; Archer Daniels Midland, Decatur, IL 62526, USA.
Coursen MM; Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Lambert BD; Department of Animal Sciences, Tarleton State University, Stephenville, TX 76402, USA.
Sawyer JT; Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.

Foods ; 10(12)2021 Dec 10.

Article en En | MEDLINE | ID: mdl-34945622

Palabras clave

cooked color; fresh color; ground beef patty; oat protein

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Suiza

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google