Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Pea protein dry-fractionated (P<sub>DF</sub>), pea protein isolated (P<sub>Is</sub>), soy protein isolated (S<sub>Is</sub>) and oat protein (O<sub>P</sub>) were combined in four mixes (P<sub>DF</sub>_O<sub>P</sub>, P<sub>I...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/12/1754 |