Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins
author
De Angelis, Davide
statement of authorship
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo and Carmine Summo
source
journal volume number month
vol. 9, 12
year of publication
pages
art. 1754, 15 p
subject term
keyword
extrusion cooking
extruder responses
dry fractionation
plant-based meat analogues
functional properties
ISSN
2304-8158
notes
This article belongs to the Section Food Physics and (Bio)Chemistry
Bibliogr.: 42 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
kvartiil
TTÜ department
language
inglise
Uurimisrühm
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.