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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS12061303 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus