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Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

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Title: Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.
Authors: Lee YY; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea., Lee S; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea., Ham SH; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea., Lee MG; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea., Hahn J; Department of Food and Nutrition, Duksung Women's University, Dobong-gu, Republic of Korea., Kim Y; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea., Choi YJ; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanak-gu, Republic of Korea.
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 7002-7012. Date of Electronic Publication: 2024 Apr 26.
Publication Type: Journal Article
Journal Info: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.
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  Data: <searchLink fieldCode="AU" term="%22Lee+YY%22">Lee YY</searchLink>; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+S%22">Lee S</searchLink>; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Ham+SH%22">Ham SH</searchLink>; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+MG%22">Lee MG</searchLink>; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Hahn+J%22">Hahn J</searchLink>; Department of Food and Nutrition, Duksung Women's University, Dobong-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+Y%22">Kim Y</searchLink>; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Choi+YJ%22">Choi YJ</searchLink>; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanak-gu, Republic of Korea.
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  Data: <searchLink fieldCode="JN" term="%220376334%22">Journal of the science of food and agriculture</searchLink> [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 7002-7012. <i>Date of Electronic Publication: </i>2024 Apr 26.
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        Value: 10.1002/jsfa.13533
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              Text: 2024 Aug 30
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