original ) (raw )On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
Wan Rosli
ifrj.upm.edu.my
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Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms
imie pedroso , Elisa Boin
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Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
Wan Rosli
ifrj.upm.edu.my
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Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products
Dr. DEBESH ROY
Californian Journal of Health Promotion, 2009
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Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
Wan Rosli
2014
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Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
Wan Rosli
international food research journal, 2012
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Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
Wan Rosli
international food research journal, 2014
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Sensory Acceptability Of Burgers Made From Duck Surimi-Like Material
Kurnia Ramadhan
Prosiding Seminar Nasional PATPI 2011
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A Pilot Study to Compare a Mushroom-Soy-Beef Burger to an All-Beef Burger in School Meals
Robin Frutchey
The Journal of Child Nutrition & Management, 2015
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Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
Faridah Yahya
International Journal on Food, Agriculture and Natural Resources, 2020
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The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
Wan Rosli
international food research journal, 2013
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Quality and acceptability of value-added beef burger
Gehan Kassem
Journal of Veterinary Medical Research, 2010
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Factors Affecting Sensory Attributes of Oyster Mushrooms
Anne Parkhurst
Journal of Food Quality, 1998
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Analogue Sausage Formulation of Tempeh-White Oyster Mushrooms (Pleurotus Ostreatus) with the Addition of Carrageenan
akhmad mustofa
Food ScienTech Journal, 2019
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[PDF]Colour, textural properties, cooking characteristics and fibre
Wan Rosli
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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced
Thomas Wong
Appetite, 2016
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Effect of varying ratios of oyster mushroompowder to tapioca flour on the physicochemicalproperties and sensory acceptability offried mushroom crackers
Faridah Yahya
2017
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Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
Wan Rosli
international food research journal, 2016
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Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
Svend S Dam
2023
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Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon
Faridah Yahya
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
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Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning
Rimbawan Apriadi
Journal of Food Quality
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Evaluation of the proximate quality of the combination of Tuna (Thunnus albacares) and white oyster mushroom (Pleurotus ostreatus) nuggets
Asep A Prihanto
IOP Conference Series: Earth and Environmental Science, 2018
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Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions
Xavier Gellynck
Food Quality and Preference, 2016
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Value Addition in Oyster Mushroom
IJRASET Publication
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2022
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Food ScienTech Journal Vol. 1 (1) 2019 ISSN : 2685-4279 DOI
akhmad mustofa
2019
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Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers
Veronica Obatolu
Agriculture and Food Sciences Research, 2018
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Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito”
Doreen Adi
OAlib, 2022
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Quality and Acceptance of Traditional Fermented Oyster Mushrooms
Melese Temesgen
2016
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Blue fish burgers: nutritional characterisation and sensory optimisation
Amalia Conte , P. Tommasi , Matteo Alessandro Del Nobile
International Journal of Food Science & Technology, 2009
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Sensory characteristics of different cod products related to consumer preferences and attitudes
Grethe Hyldig
Food Quality and Preference, 2009
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Taste Panel Evaluation and Acceptance of Soy-beef Bur~er
Aminah Abdullah
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Flavor Compounds in King Oyster Mushrooms Pleurotus eryngii
Jin-torng Peng
Journal of Agricultural and Food Chemistry, 1998
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The use and adaptation of the paired-comparison method in the sensory evaluation of hamburger-type patties by illiterate/semi-literate consumers
Helene Coetzee
Food Quality and Preference, 1996
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Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production
Sanem Bulam
The Journal of Fungus, 2022
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Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus
Magnus Lundin
Foods, 2020
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