Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

  1. Borderías, A.J.
  2. Tovar, C.A.
  3. Domínguez-Timón, F.
  4. Díaz, M.T.
  5. Pedrosa, M.M.
  6. Moreno, H.M.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2020

Alea: 107

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2020.105976 GOOGLE SCHOLAR