High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea...

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主要な著者:	Ferawati Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft, Karolina Östbring
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-04-01
シリーズ:	Foods
主題:	high-moisture extrusion (HME) plant protein meat analogue yellow pea faba bean pulses
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/4/843
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