Open AccessEvaluation of a vegetable meat made with Pigeon Pea (Cajanus cajan (L.) Huth), Lentils (Lens culinaris Medik) and Chia (Salvia hispanica L.)
Author(s) -
Alex Iván Castro García,
Sarly Jácome Reyes
Publication year - 2022
Publication title -
revista de la facultad de agronomía
Language(s) - English
Resource type - Journals
eISSN - 2477-9407
pISSN - 0378-7818
DOI - 10.47280/revfacagron(luz).v39.n3.08
Subject(s) - food science , organoleptic , taste , flavor , cajanus , biology , legume , horticulture , botany