The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

1. Revilla, I.
2. Santos, S.
3. Hernández-Jiménez, M.
4. Vivar-Quintana, A.M.

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DOI: 10.3390/FOODS11070923 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus