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Hybrid meat products: Effects of different pretreated bean flours and levels on the physicochemical and techno-functional characteristics of sausages

Nadia Florencia Nagai; Lucas Marchetti; Gabriel Lorenzo; Silvina Cecilia Andrés
International Journal of Gastronomy and Food Science · Vol. 41 · pp. 101239 · 2025
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2025-09-01
Publication Year2025
Volume41
Pages101239
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2025.101239
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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