Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Pea protein dry-fractionated (P<sub>DF</sub>), pea protein isolated (P<sub>Is</sub>), soy protein isolated (S<sub>Is</sub>) and oat protein (O<sub>P</sub>) were combined in four mixes (P<sub>DF</sub>_O<sub>P</sub>, P<sub>Is</sub>_O<sub>P</sub>, P<sub>DF</sub>_P<sub>Is</sub>_O<sub>P</sub>, S<sub>Is</...
Guardat en:
| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-11-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/12/1754 |
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