Hydrolyzed Pisum sativum as a protein source for baked productsRafael Calle, Adriana Atiencia, Alondra Idrovo, María Ojediz, Ana Alarcón and Lourdes SuárezE3S Web Conf., 532 (2024) 01005DOI: https://doi.org/10.1051/e3sconf/202453201005
