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Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers
by
Chan, Elyssa
,
Sinaki, Nasibe Y.
,
Rodas‐González, Argenis
,
Tulbek, Mehmet
,
Koksel, Filiz
Published in
International journal of food science & technology
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International Journal Of Food Science & Technology
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Beef
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Burgers
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Cooking
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Cooking Properties
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Extrusion
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Extrusion Rate
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Food Science & Technology
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Life Sciences & Biomedicine
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Meat
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Meat Extension
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Moisture Content
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Pea Protein
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Peas
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Physical Properties
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Proteins
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Texture
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Vegetarianism
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