Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins

vastutusandmed
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo and Carmine Summo
allikas
ajakirja aastakäik number kuu
vol. 9, 12
ilmumisaasta
leheküljed
art. 1754, 15 p
võtmesõna
extrusion cooking
extruder responses
dry fractionation
plant-based meat analogues
functional properties
ISSN
2304-8158
märkused
This article belongs to the Section Food Physics and (Bio)Chemistry
Bibliogr.: 42 ref
keel
inglise
De Angelis, D., Kaleda, A., Pasqualone, A., Vaikma, H., Tamm, M., Tammik, M.-L. et al. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins // Foods (2020) vol. 9, 12, art. 1754, 15 p.