Elaboración de salchichas artesanales utilizando harina de trupillo (Prosopis juliflora) como extensor proteico

The high protein content has turned legumes into a raw material of interest in the formulation of different agro-industrial products. The present investigation determined the technical and economic feasibility of making sausages at an artisanal level using trupillo flour (Prosopis juliflora) as a pr...