Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

1. Peñaranda, I.
2. Garrido, M.D.
3. García-Segovia, P.
4. Martínez-Monzó, J.
5. Igual, M.

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DOI: 10.3390/FOODS12061303 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus