Effect of lupin seed proteins on quality characteristics of fermented sausages
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Ambrosiadis, I. (1981). Verwendung von texturiertem Sojaeiweiss bei der Rohwurstherstellung. Diss. Vet Fu Berlin.
4. Frankfurter-type sausages. The effect of textured soya protein in their technological and sensory properties;Ambrosiadis;Fleischwirtschaft,1994
5. AOAC (1990). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
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