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Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
Zahari, Izalin; Ferawati, Ferawati; Purhagen, Jeanette K; Rayner, Marilyn; Ahlström, Cecilia; Helstad, Amanda; Östbring, Karolina.
Afiliação
  • Zahari I; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden.
  • Ferawati F; Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia.
  • Purhagen JK; Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden.
  • Rayner M; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden.
  • Ahlström C; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden.
  • Helstad A; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden.
  • Östbring K; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden.
Foods ; 10(10)2021 Oct 09.
Article em En | MEDLINE | ID: mdl-34681446
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Suécia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Suécia