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 Ferawati(Linnaeus University), Karolina Östbring(Lund University), Mohammed E. Hefni(Mansoura University), Izalin Zahari(Lund University), Cecilia Ahlström(Lund University), Malin Barman(Chalmers University of Technology), Cornelia M. Witthöft(Linnaeus University)
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