Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of lowâfat burgers
Soledad, Argel Natalia, Natalia, Ranalli, NoemÃ, Califano Alicia, Cecilia, Andrés SilvinaJournal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10436
Date:
April, 2020
File:
PDF, 2.23 MB
2020