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.
Revue:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Année de publication: 2018

Volumen: 55

Número: 7

Pages: 2552-2559

Type: Article

DOI: 10.1007/S13197-018-3175-1 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus