Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the nov...
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| Main Authors: | , , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/e2f2bc4fafe4401fadc746cc57013ae0 |
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