Search Results - Talvistu, Karel

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    Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

    Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds by Kaleda, Aleksei, Talvistu, Karel, Vaikma, Helen, Tammik, Mari-Liis, Rosenvald, Sirli, Vilu, Raivo

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    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs by Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis

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    Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092]

    Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds”... by Kaleda, Aleksei, Talvistu, Karel, Vaikma, Helen, Tammik, Mari-Liis, Rosenvald, Sirli, Vilu, Raivo

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