Buffering capacity of wet texturized plant proteins in comparison to pork meat.
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DOI: 10.1016/j.foodres.2021.110803
Abstract: There is an increasing demand to develop and characterize high moisture extrudates from alternative plant proteins due to their increased use in various foods. In this study, wet texturized proteins from two pea isolates and… read more here.
Keywords: plant proteins; capacity; wet texturized; buffering capacity ... See more keywords