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Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
Foods. 2021 Oct 9;10(10):2397. doi: 10.3390/foods10102397.
Foods. 2021.
PMID: 34681446
Free PMC article.
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties.
Ferawati F, Zahari I, Barman M, Hefni M, Ahlström C, Witthöft C, Östbring K.
Ferawati F, et al.
Foods. 2021 Apr 13;10(4):843. doi: 10.3390/foods10040843.
Foods. 2021.
PMID: 33924424
Free PMC article.
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Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking.
Zahari I, Ferawati F, Helstad A, Ahlström C, Östbring K, Rayner M, Purhagen JK.
Zahari I, et al. Among authors: ferawati f.
Foods. 2020 Jun 11;9(6):772. doi: 10.3390/foods9060772.
Foods. 2020.
PMID: 32545255
Free PMC article.
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The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties.
Ferawati F, Hefni M, Östbring K, Witthöft C.
Ferawati F, et al.
Foods. 2021 Sep 17;10(9):2208. doi: 10.3390/foods10092208.
Foods. 2021.
PMID: 34574317
Free PMC article.
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Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content.
Ferawati F, Hefni M, Witthöft C.
Ferawati F, et al.
Food Sci Nutr. 2019 Nov 20;7(12):4116-4126. doi: 10.1002/fsn3.1280. eCollection 2019 Dec.
Food Sci Nutr. 2019.
PMID: 31890191
Free PMC article.
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