Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

1. Pinton, M.B.
2. Lorenzo, J.M.
3. dos Santos, B.A.
4. Correa, L.P.
5. Padilha, M.
6. Trindade, P.C.O.
7. Cichoski, A.J.
8. Bermúdez, R.
9. Purriños, L.
10. Campagnol, P.C.B.