Showing 1 - 3 results of 3 for search 'Cátia Saldanha do Carmo', query time: 0.02s Refine Results
  1. 1
    Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

    Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates by Sara M. Gaber, Dejan Knezevic, Cátia Saldanha do Carmo, Hanne Zobel, Svein H. Knutsen, Stefan Sahlstrøm, Tzvetelin Dessev

    Published 2023-11-01
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  2. 2
    Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]

    Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] by Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia, Tzvetelin Dessev, Alexia Geny, Hanne Zobel, Kristine S. Myhrer, Paula Varela, Stefan Sahlstrøm

    Published 2022-12-01
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  3. 3
    Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

    Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties by Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, Hanne Zobel, Tzvetelin Dessev, Solveig Nersten, Sara M. Gaber, Stefan Sahlstrøm, Svein Halvor Knutsen

    Published 2023-06-01
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