Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

  1. Parniakov, O.
  2. Toepfl, S.
  3. Barba, F.J.
  4. Granato, D.
  5. Zamuz, S.
  6. Galvez, F.
  7. Lorenzo, J.M.
Journal:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Year of publication: 2018

Volume: 55

Issue: 7

Pages: 2552-2559

Type: Article

DOI: 10.1007/S13197-018-3175-1 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus