https://www.selleckchem.com/pr....oducts/dl-ap5-2-apv.
CONCLUSIONS Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg -1 and water/flour ratios of 1250, 1600 and 2000 g kg -1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type. This article is protected by copyright. All rights reserved. This artic
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