Skip to main navigation Skip to search Skip to main content

Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Fingerprint

Dive into the research topics of 'Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein'. Together they form a unique fingerprint.
Sort by

Food Science