Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System.

Foods · 2021 · PMC8617673 · PMID 34829092

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a negative trendno p-value reported

However, the bitterness attribute showed a negative trend for all levels (10–40%) of beef patties made with TVP except for the 0% patty.

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