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                                       Details for article 50 of 63 found articles
 
 
  Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
 
 
Title: Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
Author: Kaleda, Aleksei
Talvistu, Karel
Vaikma, Helen
Tammik, Mari-Liis
Rosenvald, Sirli
Vilu, Raivo
Appeared in: Future foods
Paging: Volume 4 () nr. C pages p.
Year: 2021
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 50 of 63 found articles
 
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