Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Iliani Patinho, Miriam Mabel Selani, Erick Saldaña, Ana Clara Teixeira Bortoluzzi, Juan D. Rios‐Mera, Claudia Maria da Silva, Marta Mitsui Kushida, Carmen J. Contreras‐Castillo
Topics & Concepts
Agaricus bisporusMushroomFood scienceFat substituteChemistryMeat and Animal Product QualityFood Quality and Safety StudiesSensory Analysis and Statistical Methods