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  1. 1
    Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092]

    Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds”... by Aleksei Kaleda, Karel Talvistu, Helen Vaikma, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu

    Published 2022-12-01
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  2. 2
    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs by Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik

    Published 2020-08-01
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