Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers
Abstract This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%...
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Main Authors: | Sabah Mounir, Randa Mohamed, K. V. Sunooj, Sohier El-Saidy, Eman Farid |
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Format: | Article |
Language: | English |
Published: |
Nature Portfolio
2025-02-01
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Series: | Scientific Reports |
Subjects: | |
Online Access: | https://doi.org/10.1038/s41598-025-86127-3 |
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