Impact of Fermentation and Phytase Treatment of Pea-Oat...

Foods 2020 / 08 Vol. 9; Iss. 8

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9081059
Date:
August, 2020
File:
PDF, 2.58 MB
2020
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