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Trindade PCO, Santos BAd, Hollweg G, Correa LP, Pinton MB, Padilha M, Payeras RHZ, Rosa SC, Cichoski AJ, Campagnol PCB. Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties. Foods. 2023; 12(18):3486. https://doi.org/10.3390/foods12183486

Trindade, Pamela Cristiele Oliveira, Bibiana Alves dos Santos, Géssica Hollweg, Leticia Pereira Correa, Mariana Basso Pinton, Milena Padilha, Rafael Henrique Zanini Payeras, Sarita Correa Rosa, Alexandre José Cichoski, and Paulo Cezar Bastianello Campagnol. 2023. "Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties" Foods 12, no. 18: 3486. https://doi.org/10.3390/foods12183486

Trindade, P. C. O., Santos, B. A. d., Hollweg, G., Correa, L. P., Pinton, M. B., Padilha, M., Payeras, R. H. Z., Rosa, S. C., Cichoski, A. J., & Campagnol, P. C. B. (2023). Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties. Foods, 12(18), 3486. https://doi.org/10.3390/foods12183486