{"title":"Gum Arabic and Soy Protein Concentrate as Binding Agents on Quality and Nutritional Properties of Mushroom-Based Sausage Analogues","authors":"Kinyua Caroline Nyaguthii, M. Omwamba, J. Nduko","doi":"10.1016/j.foohum.2023.11.010","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502987,"journal":{"name":"Food and Humanity","volume":"63 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foohum.2023.11.010","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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