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The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997624/ https://www.ncbi.nlm.nih.gov/pubmed/35407009 http://dx.doi.org/10.3390/foods11070923 |