Papers: 10.3390/foods9081059
https://doi.org/10.3390/foods9081059
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
Cited by: 42
Author(s): Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik
Published: almost 5 years ago
Software Mentions 3
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