Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs (IMAGE)

PLOS

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

Caption

Meat-free burgers could be made tastier, juicier and more digestible by protein-glutaminase treatment.

Credit

FreeToUseSounds, Pixabay, CC0 (https://creativecommons.org/publicdomain/zero/1.0/)

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No restrictions.

License

CC0

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