Development and utilization of pork skin emulsion in mortadella as a soy protein substitute

Benelli, J ; Toniazzo, G ; Prestes, R C ; Tres, M V

International food research journal, 2015-01, Vol.22 (5), p.2126 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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