Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages - Université de La Réunion Access content directly
Journal Articles LWT - Food Science and Technology Year : 2019

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Francisco Marti-Quijal
  • Function : Author
Sol Zamuz
  • Function : Author
Igor Tomašević
  • Function : Author
Belen Gómez
  • Function : Author
Gabriele Rocchetti
  • Function : Author
Fabienne Remize
Francisco Barba
  • Function : Author
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hal-02172524 , version 1 (03-07-2019)

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Francisco Marti-Quijal, Sol Zamuz, Igor Tomašević, Belen Gómez, Gabriele Rocchetti, et al.. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. LWT - Food Science and Technology, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩. ⟨hal-02172524⟩
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