Evaluation of the partial substitution of protein of animal origin in the elaboration of a sausage type “chorizo” made out of bledo seed flour (Amaranthus hypochondriacus L.). Journal Prospectiva, [S. l.], v. 20, n. 1, 2025. DOI: 10.15665/rp.v20i1.2774. Disponível em: https://ojs.uac.edu.co/index.php/prospectiva/article/view/2774. Acesso em: 20 oct. 2026.