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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Keshia Broucke, Christof Van Poucke, Barbara Duquenne, Bavo De Witte, Marie‐Christin Baune, Volker Lammers, Nino Terjung, Sandra Ebert, Monika Gibis, Jochen Weiß, Geert Van Royen

2022Innovative Food Science & Emerging Technologies79 citationsDOI

Topics & Concepts

Pea proteinFood scienceChemistryTasteFlavorVegetable ProteinsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages | Litcius