Argel, Natalia Soledad <br/><br/>
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.  [electronic resource] 

 -  Journal of the science of food and agriculture  Aug 2020 
 - 3932-3941 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.10436  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Cicer--chemistry<br/>Color<br/>Cooking<br/>Fats--analysis<br/>Female<br/>Flour--analysis<br/>Food Additives--analysis<br/>Food Handling<br/>Humans<br/>Lens Plant--chemistry<br/>Male<br/>Meat Products--analysis<br/>Middle Aged<br/>Pork Meat--analysis<br/>Swine<br/>Taste<br/>Young Adult