Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
Kaleda, A.; Talvistu, K.; Tamm, M.; Viirma, M.; Rosend, J.; Tanilas, K.; Kriisa, M.; Part, N.; Tammik, M.-L. Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods 2020, 9, 1059. https://doi.org/10.3390/foods9081059
Kaleda A, Talvistu K, Tamm M, Viirma M, Rosend J, Tanilas K, Kriisa M, Part N, Tammik M-L. Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods. 2020; 9(8):1059. https://doi.org/10.3390/foods9081059
Chicago/Turabian StyleKaleda, Aleksei; Talvistu, Karel; Tamm, Martti; Viirma, Maret; Rosend, Julia; Tanilas, Kristel; Kriisa, Marie; Part, Natalja; Tammik, Mari-Liis. 2020. "Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs" Foods 9, no. 8: 1059. https://doi.org/10.3390/foods9081059