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Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

heading
Kaleda, A., Talvistu, K., Vaikma, H., Tammik, M.-L., Rosenvald, S., Vilu, R.
author
statement of authorship
Aleksei Kaleda, Karel Talvistu, Helen Vaikmaa, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu
source
publisher
journal volume number month
4
year of publication
pages
art. 100092, 8 p. : ill
url
subject term
keyword
Low-moisture extrusion
Meat analog
Pea protein
Oat protein
ISSN
2666-8335
notes
Bibliogr. p. 8
availibility
Võrguteavik
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
WOS
category (general)
category (sub)
kvartiil
Q3
TTÜ department
TTÜ department code
lk
mm
f
country
nl
language
inglise
report field
aasta2021l
editor's notes
Mi 170522
Uurimisrühma
Marketing research group
Kaleda, A., Talvistu, K., Vaikma, H., Tammik, M.-L., Rosenvald, S., Vilu, R. Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds // Future foods (2021) 4, art. 100092, 8 p. : ill. https://doi.org/10.1016/j.fufo.2021.100092