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” [Future Foods, 4 (2021) 100092]

Bibliographic Details
Main Authors: Aleksei Kaleda, Karel Talvistu, Helen Vaikma, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Future Foods
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833522000508

Internet

http://www.sciencedirect.com/science/article/pii/S2666833522000508

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