Open AccessFrankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins
Author(s) -
Norma Güemes Vera,
Juan Francisco Zamora-Natera,
Sergio Soto Simental
Publication year - 2018
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.2(3).290
Subject(s) - lupinus , food science , legume , chemistry , protein isolate , biology , botany
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