HomeResultsPublicationsMeat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Published 2023

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Publication details

Journal : Applied Sciences , vol. 13 , p. 1–15 , 2023

Publisher : MDPI

International Standard Numbers :
Printed : 2076-3417
Electronic : 2076-3417

Publication type : Academic article

Contributors : Mohamed Gaber Mohamed, Sara; Knezevic, Dejan; do Carmo, Cátia Saldanha; Zobel, Hanne Kristine; Knutsen, Svein Halvor; Sahlstrøm, Stefan; Dessev, Tzvetelin Teodossiev

Issue : 22

Links :
DOI : doi.org/10.3390/app132212354

Research areas

Food from new sources

Bioprocessing

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Sara Mohamed Gaber Mohamed

Sara Mohamed Gaber Mohamed

Postdoc

Hanne Kristine Zobel

Hanne Kristine Zobel

Senior Engineer

Svein Halvor Knutsen

Svein Halvor Knutsen

Senior Scientist

Tzvetelin Teodossiev Dessev

Tzvetelin Teodossiev Dessev

Senior Scientist

Topics associated with the publication

Plant based food

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