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.
Aldizkaria:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Argitalpen urtea: 2018

Alea: 42

Zenbakia: 12

Mota: Artikulua

DOI: 10.1111/JFPP.13845 GOOGLE SCHOLAR
Datuen iturria: Scopus