Moreover, the changes in the formulation did not affect the protein content ( p > 0.05) owing mainly to the variability between batches, although a clear trend towards an increase in its levels was observed owing to the higher protein level of texturized pea protein (37.5% vs. 23.1%).
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The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil.
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