Evaluation of pH-modified chickpea protein isolate as a functional fat replacer in german-style cooked sausages [Electronic resource] / I. Kurmakova, N. Lapytska, H. Novik, O. Bondar, O. Vasylenko, T. Holovko, M. Zherebkin, I. Levchenko, O. Starynskyi //
Technology Audit and Production Reserves. - 2025. - Vol. 6, Issue 3. - P. 44-49. - DOI 10.15587/2706-5448.2025.348365. Рубрики: Scopus
Додаткові точки доступу: Kurmakova, I. Lapytska, N. Novik, H. Bondar, O. Vasylenko, O. Holovko, Tetiana Zherebkin, Maksym Levchenko, I. Starynskyi, O. , Переход по DOI