Sustitutos parciales de proteínas en la elaboración de salchichas
The partial substitution of animal proteins with alternative protein sources in the formulation of processed meats such as sausages improves the nutritional profile of the product by reducing the content of processed meat. Among the most commonly used plant-based sources are flours derived from legu...
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| Format: | bachelorThesis |
| Publié: |
2025
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| Accès en ligne: | http://dspace.utb.edu.ec/handle/49000/18202 |
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