Food Research (Jun 2018)

Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins

  • Güemes-Vera, N.,
  • Juan, F.Z.M.,
  • Soto, S.S.

DOI
https://doi.org/10.26656/fr.2017.2(3).290
Journal volume & issue
Vol. 2, no. 3
pp. 234 – 239

Abstract

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Keywords