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
AMA Style
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 Style
Kaleda, Aleksei, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, and Mari-Liis Tammik.
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
APA Style
Kaleda, A., Talvistu, K., Tamm, M., Viirma, M., Rosend, J., Tanilas, K., Kriisa, M., Part, N., & Tammik, M.-L.
(2020). Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods, 9(8), 1059.
https://doi.org/10.3390/foods9081059
