BACKGROUND: As worldwide interest in healthy and delicious meat analogues increases, the texture of these products has become an important indicator of quality. Mycoprotein as fungal mycelium could provide a distinctive chewing sensation; however, the unfavorable consumer perception of fungal myceli
Production of mushroom mycelium by submerged cultivation
β Scribed by B. P. Eddy
- Publisher
- John Wiley and Sons
- Year
- 1958
- Tongue
- English
- Weight
- 491 KB
- Volume
- 9
- Category
- Article
- ISSN
- 0022-5142
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