Meat-free burgers could be made tastier, juicier and more digestible by protein-glutaminase treatment
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Article URL: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0294637
Article Title: Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
Author Countries: Japan
Funding: The authors received no specific funding for this work.
PLOS ONE
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
6-Dec-2023
The authors have declared that no competing interests exist.