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Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
J Sci Food Agric. 2024 Jan 30;104(2):1190-1199. doi: 10.1002/jsfa.13008. Epub 2023 Oct 7.
J Sci Food Agric. 2024.
PMID: 37752603
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.
Squeo G, Latrofa V, Vurro F, De Angelis D, Caponio F, Summo C, Pasqualone A.
Squeo G, et al. Among authors: latrofa v.
Foods. 2023 Jun 29;12(13):2547. doi: 10.3390/foods12132547.
Foods. 2023.
PMID: 37444284
Free PMC article.
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Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review.
De Angelis D, Latrofa V, Caponio F, Pasqualone A, Summo C.
De Angelis D, et al. Among authors: latrofa v.
J Sci Food Agric. 2024 Mar 15;104(4):1884-1896. doi: 10.1002/jsfa.13168. Epub 2023 Dec 9.
J Sci Food Agric. 2024.
PMID: 38009309
Review.
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