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The hypocholesterolemic effect of extracellular polysaccharide from the submerged fermentation of mushroom

โœ Scribed by Peter C.K. Cheung

Book ID
117442552
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
383 KB
Volume
16
Category
Article
ISSN
0271-5317

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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