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Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Addit...
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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304661/ https://ncbi.nlm.nih.gov/pubmed/34359387 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071517 |
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