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pro vyhledávání: '"Dhanashree Urankar"'
Autor:
Swarangi Patil, Dhanashree Urankar, Prasanna P. Bhalerao, Ashish Dabade, Pravin Bhushette, Sachin K Sonawane
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100485- (2023)
This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juici
Externí odkaz:
https://doaj.org/article/d708e1d0aaf74f55b9bc3029bd56f036
