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

Immonen M, Chandrakusuma A, Sibakov J, Poikelispää M, Sontag-Strohm T

DOI: 10.3390/foods10071517
Published: 2021 Jul 1
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods10071517,
  title = {Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.},
  author = {Immonen M and Chandrakusuma A and Sibakov J and Poikelispää M and Sontag-Strohm T},
  year = {2021},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods10071517},
  url = {https://doi.org/10.3390/foods10071517}
}

RIS

TY  - JOUR
TI  - Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.
AU  - Immonen M
AU  - Chandrakusuma A
AU  - Sibakov J
AU  - Poikelispää M
AU  - Sontag-Strohm T
PY  - 2021
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods10071517
UR  - https://doi.org/10.3390/foods10071517
ER  -

APA

M, I., A, C., J, S., M, P., & T, S. (2021). Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10071517

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pubmed · retrieved 2026-09-26T09:00:58.052Z