THE UTILIZATION OF TEXTURED PEA PROTEIN IN THE PRODUCTION OF MINCED MEAT PRODUCTS
3rd International Symposium On Biotechnology (2025), [pp. 387-398]AUTHOR(S) / AUTOR(I): Sanja Đurđević, Igor Tomašević, Nikola Stanišić, Slaviša Stajić, Dušan ŽivkovićDownload Full Pdf DOI: 10.46793 / SAŽETAK:Minced meat products are often linked with a high content of saturated fatty acids, salt,…