Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

1. Marti-Quijal, F.J.
2. Zamuz, S.
3. Galvez, F.
4. Roohinejad, S.
5. Tiwari, B.K.
6. Gómez, B.
7. Barba, F.J.
8. Lorenzo, J.M.