A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.
Francisco J Marti-QuijalSol ZamuzIgor B TomasevicGabriele RocchettiChristophe El-NakhelKrystian MarszałekFrancisco J BarbaJosé M LorenzoPublished in: Journal of the science of food and agriculture (2019)
Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry.
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