• Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteinsLatrofa, Vittoria; Kaleda, Aleksei; De Angelis, Davide; Videvik, Aaro; Vaikma, Helen; Pasqualone, Antonella; Summo, CarmineFood and Bioprocess Technology2025 / p. 10374-10390 https://doi.org/10.1007/s11947-025-04032-z https://link.springer.com/article/10.1007/s11947-025-04032-z https://www.scopus.com/sourceid/14200154736 https://www.scopus.com/pages/publications/105015431384?origin=resultslist https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20BIOPROCESS%20TECH&year=2024 https://www.webofscience.com/wos/woscc/full-record/WOS:001566691100001