Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

  1. Parniakov, O.
  2. Toepfl, S.
  3. Barba, F.J.
  4. Granato, D.
  5. Zamuz, S.
  6. Galvez, F.
  7. Lorenzo, J.M.
Aldizkaria:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Argitalpen urtea: 2018

Alea: 55

Zenbakia: 7

Orrialdeak: 2552-2559

Mota: Artikulua

DOI: 10.1007/S13197-018-3175-1 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus