Reduction of salt and fat in frankfurter sausages by addition of Agaricus bisporus and Pleurotus ostreatus flour

1. Cerón-Guevara, M.I.
2. Rangel-Vargas, E.
3. Lorenzo, J.M.
4. Bermúdez, R.
5. Pateiro, M.
6. Rodríguez, J.A.
7. Sánchez-Ortega, I.
8. Santos, E.M.

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DOI: 10.3390/FOODS9060760 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus