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Journal: Foods, 2020
Volume: 9
Number: 1754
1754
Article: Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Authors: by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo and Carmine Summo
Link: https://www.mdpi.com/2304-8158/9/12/1754

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