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 Zamuz

subject

0404 agricultural biotechnologyAlgaebiologyChemistryGeneral Chemical Engineering04 agricultural and veterinary sciencesGeneral ChemistryFood sciencebiology.organism_classification040401 food scienceSoy proteinFood Sciencehttps://doi.org/10.1111/jfpp.13845