täiskirje prindi

Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteins

autor
vastutusandmed
Vittoria Latrofa, Aleksei Kaleda, Davide De Angelis, Aaro Videvik, Helen Vaikma, Antonella Pasqualone & Carmine Summo
allikas
Food and Bioprocess Technology
kirjastus/väljaandja
ajakirja aastakäik number kuu
vol. 18, 12
ilmumisaasta
leheküljed
p. 10374-10390
leitav
ISSN
1935-5149; 1935-5130
märkused
Bibliogr.: 65 ref
Open Access
Open Access
teaduspublikatsioon
teaduspublikatsioon
keel
inglise
märksõna
võtmesõna
by-product valorization
durum wheat meal
low-moisture extrusion
plant-based texturized vegetable proteins
techno-functional properties
Latrofa, V., Kaleda, A., De Angelis, D., Videvik, A., Vaikma, H., Pasqualone, A., Summo, C. Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteins // Food and Bioprocess Technology (2025) vol. 18, 12, p. 10374-10390. https://doi.org/10.1007/s11947-025-04032-z https://link.springer.com/article/10.1007/s11947-025-04032-z