Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking

The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local ma...

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Autores principales:	Carhuancho-Colca, Karen P., Silva Paz, Reynaldo Justino, Elías-Peñafiel, Carlos, Salvá-Ruiz, Bettit K., Encina-Zelada, Christian R.
Formato:	Artículo
Lenguaje:	inglés
Publicado:	Multidisciplinary Digital Publishing Institute (MDPI) 2024
Materias:	Purchase Intention Texture Profile Analysis Overall Liking Flash Profile Sensory Descriptors Hedonic Scale Plant Based Sausages
Acceso en línea:	Enlace permanente (DOI o Handle)
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