Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

1. Mateo, J.
2. Caro, I.
3. Kasiayan, S.
4. Salvá, B.K.
5. Carhuallanqui, A.
6. Ramos, D.D.

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DOI: 10.3389/FANIM.2021.693086 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus