Cita APA

Ayllon Parra, N., Ribas-Agustí, A., Hernández Olivas, E., Guàrdia, M. D., Brodkorb, A., Matas, G., . . . Gou, P. (2026). Replication data for: Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties.

Citación estilo Chicago

Ayllon Parra, Nadia, Albert Ribas-Agustí, Ever Hernández Olivas, Maria Dolors Guàrdia, André Brodkorb, Grau Matas, Massimo Castellari, y Pere Gou. Replication Data For: Fermented Chickpea Flour Replacing Textured Pea Protein in a Meat Analogue: Effect On Nutritional, Physicochemical and Sensory Properties. 2026.

Cita MLA

Ayllon Parra, Nadia, et al. Replication Data For: Fermented Chickpea Flour Replacing Textured Pea Protein in a Meat Analogue: Effect On Nutritional, Physicochemical and Sensory Properties. 2026.