Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.

Immonen, Mika; Chandrakusuma, Angga; Sibakov, Juhani; Poikelispää, Minna; Sontag-Strohm, Tuula

Immonen, Mika; Chandrakusuma, Angga; Sibakov, Juhani; Poikelispää, Minna; Sontag-Strohm, Tuula.

Afiliación

Immonen M; Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland.
Chandrakusuma A; Valio Ltd., P.O. Box 10, FI-00039 Helsinki, Finland.
Sibakov J; Valio Ltd., P.O. Box 10, FI-00039 Helsinki, Finland.
Poikelispää M; Fazer Bakery Finland, P.O. Box 17, FI-00941 Helsinki, Finland.
Sontag-Strohm T; Department of Materials Science, Faculty of Engineering Sciences, Tampere University, P.O. Box 689, FI-33014 Tampere, Finland.

Foods ; 10(7)2021 Jul 01.

Article en En | MEDLINE | ID: mdl-34359387

Palabras clave

closed cavity rheometer; destarched oat protein concentrate; high-moisture extrusion

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Finlandia Pais de publicación: Suiza

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