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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012051
Vegetable proteins have become widespread in sausage production due to the need to lower its cost. Lentil is a promising vegetable protein. The study focuses on changes in the functional and technological, and physicochemical parameters of model saus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea11be414f29700b0f14733e9416619
https://doi.org/10.1088/1755-1315/613/1/012051
https://doi.org/10.1088/1755-1315/613/1/012051
