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Page 1
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties.
Food Res Int. 2022 Dec;162(Pt A):112036. doi: 10.1016/j.foodres.2022.112036. Epub 2022 Oct 14.
Food Res Int. 2022.
PMID: 36461256
Free article.
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion.
Kantanen K, Oksanen A, Edelmann M, Suhonen H, Sontag-Strohm T, Piironen V, Ramos Diaz JM, Jouppila K.
Kantanen K, et al.
Foods. 2022 Apr 28;11(9):1280. doi: 10.3390/foods11091280.
Foods. 2022.
PMID: 35564006
Free PMC article.
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B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.
Siitonen A, Nieminen F, Kallio V, Tuccillo F, Kantanen K, Ramos-Diaz JM, Jouppila K, Piironen V, Kariluoto S, Edelmann M.
Siitonen A, et al. Among authors: kantanen k.
Foods. 2024 Feb 20;13(5):637. doi: 10.3390/foods13050637.
Foods. 2024.
PMID: 38472750
Free PMC article.
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Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.
Knaapila A, Kantanen K, Ramos-Diaz JM, Piironen V, Sandell M, Jouppila K.
Knaapila A, et al. Among authors: kantanen k.
Foods. 2024 May 8;13(10):1444. doi: 10.3390/foods13101444.
Foods. 2024.
PMID: 38790744
Free PMC article.
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