Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
- Borderías, A.J.
- Tovar, C.A.
- Domínguez-Timón, F.
- Díaz, M.T.
- Pedrosa, M.M.
- Moreno, H.M.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Any de publicació: 2020
Volum: 107
Tipus: Article