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