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Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage

Author:

Géssica Hollweg,Jaqueline Graziela de Oliveira Zuchetto,Andressa Inês Schú,Bibiana Alves dos Santos,Maximiliano Segundo Escalona Jiménez,Matheus Abraão Piovesan Pedroso,Alexandre José Cichoski,Jose Manuel Lorenzo Rodriguez,Viviani Ruffo de Oliveira et al.

Publication:

Meat Science

Publisher:

Elsevier

Date:

October 2026

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