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Exploring textural, solubility and rheological characterist..:
Dubey, Aishwary
;
Mateen, Abdul
;
Singh, Narpinder
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5560-5575 , 2024
Link:
https://doi.org/10.1111/ijfs.17279
RT Journal T1 <Title>Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17279&Exemplar=1&LAN=DE A1 Dubey, Aishwary A1 Mateen, Abdul A1 Singh, Narpinder PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5560 OP 5575 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17279 DO https://doi.org/10.1111/ijfs.17279 SF ELIB - SuUB Bremen
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