Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage - Géssica Hollweg; Jaqueline Graziela de Oliveira Zuchetto; Andressa Inês Schú; Bibiana Alves dos Santos; Maximiliano Segundo Escalona Jiménez; Matheus Abraão Piovesan Pedroso; Alexandre José Cichoski; Jose Manuel Lorenzo Rodriguez; Viviani Ruffo de Oliveira; Paulo Cezar Bastianello Campagnol (Meat Science, 2026)