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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Pea protein dry-fractionated (P(DF)), pea protein isolated (P(Is)), soy protein isolated (S(Is)) and oat protein (O(P)) were combined in four mixes (P(DF)_O(P), P(Is)_O(P), P(DF)_P(Is)_O(P), S(Is)_O(P)) and extruded to produce meat analogues. The ingredients strongly influenced the process condition...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7760771/ https://ncbi.nlm.nih.gov/pubmed/33260878 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121754 |
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