Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins
autor
De Angelis, Davide
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
Open Access
Open Access
teaduspublikatsioon
teaduspublikatsioon
klassifikaator
kategooria (üld)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
kategooria (alam)
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 struktuuriüksus
keel
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.