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]
author
Kaleda, Aleksei
Talvistu, Karel
Vaikma, Helen
Tammik, Mari-Liis
Rosenvald, Sirli
Vilu, Raivo
statement of authorship
Aleksei Kaleda, Karel Talvistu, Helen Vaikmaa, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu
source
Future foods
publisher
Elsevier
journal volume number month
vol. 6, dec.
year of publication
2022
pages
art. 100162
url
https://doi.org/10.1016/j.fufo.2022.100162
subject term
eetika
liha
taimsed valgud
ISSN
2666-8335
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
6.7
Scopus
https://www.scopus.com/sourceid/21101060444
https://www.scopus.com/record/display.uri?eid=2-s2.0-85133573797&origin=inward&txGid=ce0a4293edf614e233644aec1e24cc69
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100011
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
ärikorralduse instituut
language
inglise
Reserch Group
Marketing research group