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Role of chickpea flour in texturization of extruded pea protein.
J Food Sci. 2020 Dec;85(12):4180-4187. doi: 10.1111/1750-3841.15531. Epub 2020 Nov 20.
J Food Sci. 2020.
PMID: 33216380
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.
Plattner BJ, Hong S, Li Y, Talavera MJ, Dogan H, Plattner BS, Alavi S.
Plattner BJ, et al. Among authors: plattner bs.
Foods. 2024 Apr 14;13(8):1195. doi: 10.3390/foods13081195.
Foods. 2024.
PMID: 38672868
Free PMC article.
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