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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2022

Volume: 11

Número: 7

Tipo: Artigo

DOI: 10.3390/FOODS11070923 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus