Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092]
statement of authorship
Aleksei Kaleda, Karel Talvistu, Helen Vaikmaa, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu
source
publisher
journal volume number month
vol. 6, dec.
year of publication
pages
art. 100162
ISSN
2666-8335
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
classifier
kvartiil
category (general)
category (sub)
Reserch Group
Kaleda, A., Talvistu, K., Vaikma, H., Tammik, M.-L., Rosenvald, S., Vilu, R. Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092] // Future foods (2022) vol. 6, dec., art. 100162.