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Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.
Foods. 2024 Apr 14;13(8):1195. doi: 10.3390/foods13081195.
Foods. 2024.
PMID: 38672868
Free PMC article.
Role of chickpea flour in texturization of extruded pea protein.
Webb D, Plattner BJ, Donald E, Funk D, Plattner BS, Alavi S.
Webb D, et al. Among authors: plattner bs.
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
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