Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
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Title
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Authors
Keywords
Rheological properties, Pea protein, Amylose/amylopectin mixtures, High-moisture extrusion, Extrudate quality
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106732
Publisher
Elsevier BV
Online
2021-03-14
DOI
10.1016/j.foodhyd.2021.106732
References
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