« Physicochemical and sensory properties of beef hotdogs extended using african Yam bean (Sphenostylis Stenocarpa), Lima beans (Phaseolus lunatus), Pigeon peas (Cajanus Cajan) and Soybeans (Glycine Max) flour » (2022) Innovative Romanian Food Biotechnology [Preprint], (22). Disponible sur: https://ojs.ugal.ro/index.php/IFRB/article/view/5425 (Consulté le: 2 novembre 2026).