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Ability of (extruded) pea protein products to partially rep..:
Broucke, Keshia
;
Van Poucke, Christof
;
Duquenne, Barbara
...
Innovative Food Science & Emerging Technologies. 78 (2022) - p. 102992 , 2022
Link:
https://doi.org/10.1016/j.ifset.2022.102992
RT Journal T1
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2022.102992&Exemplar=1&LAN=DE A1 Broucke, Keshia A1 Van Poucke, Christof A1 Duquenne, Barbara A1 De Witte, Bavo A1 Baune, Marie-Christin A1 Lammers, Volker A1 Terjung, Nino A1 Ebert, Sandra A1 Gibis, Monika A1 Weiss, Jochen A1 Van Royen, Geert PB Elsevier BV YR 2022 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 78 SP 102992 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2022.102992 DO https://doi.org/10.1016/j.ifset.2022.102992 SF ELIB - SuUB Bremen
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