Ferawati, F.; Zahari, I.; Barman, M.; Hefni, M.; Ahlström, C.; Witthöft, C.; Östbring, K.
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods 2021, 10, 843.
https://doi.org/10.3390/foods10040843
AMA Style
Ferawati F, Zahari I, Barman M, Hefni M, Ahlström C, Witthöft C, Östbring K.
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods. 2021; 10(4):843.
https://doi.org/10.3390/foods10040843
Chicago/Turabian Style
Ferawati, Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft, and Karolina Östbring.
2021. "High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties" Foods 10, no. 4: 843.
https://doi.org/10.3390/foods10040843
APA Style
Ferawati, F., Zahari, I., Barman, M., Hefni, M., Ahlström, C., Witthöft, C., & Östbring, K.
(2021). High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods, 10(4), 843.
https://doi.org/10.3390/foods10040843
