Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion
- DOI
- 10.3390/foods13081195
- Published
- 2024-04-14
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods13081195,
title = {Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion},
author = {Blake J. Plattner and Shan Hong and Yonghui Li and Martin J. Talavera and Hulya Dogan and Brian S. Plattner and Sajid Alavi},
year = {2024},
journal = {Foods},
doi = {10.3390/foods13081195},
url = {https://doi.org/10.3390/foods13081195}
}RIS
TY - JOUR TI - Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion AU - Blake J. Plattner AU - Shan Hong AU - Yonghui Li AU - Martin J. Talavera AU - Hulya Dogan AU - Brian S. Plattner AU - Sajid Alavi PY - 2024 JO - Foods DO - 10.3390/foods13081195 UR - https://doi.org/10.3390/foods13081195 ER -
APA
Plattner, B. J., Hong, S., Li, Y., Talavera, M. J., Dogan, H., Plattner, B. S., & Alavi, S. (2024). Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods. https://doi.org/10.3390/foods13081195
Source records
- crossref · retrieved 2026-09-27T02:22:43.342Z