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

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.

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