Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
采用高水分挤压蒸煮技术开发和表征基于油菜籽和豌豆蛋白混合物的挤压物
期刊:Foods
影响因子:4.7
doi:10.3390/foods10102397
Izalin Zahari, Ferawati Ferawati, Jeanette K Purhagen, Marilyn Rayner, Cecilia Ahlström, Amanda Helstad, Karolina Östbring