6533b7defe1ef96bd1275b90
RESEARCH PRODUCT
Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties
Fernando GálvezJosé M. LorenzoBrijesh K. TiwariFrancisco J. BarbaFrancisco J. Martí-quijalBelén GómezShahin RoohinejadShahin RoohinejadSol Zamuzsubject
0404 agricultural biotechnologyAlgaebiologyChemistryGeneral Chemical Engineering04 agricultural and veterinary sciencesGeneral ChemistryFood sciencebiology.organism_classification040401 food scienceSoy proteinFood Scienceyear | journal | country | edition | language |
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2018-11-19 | Journal of Food Processing and Preservation |