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

Mika Immonen1,2, Angga Chandrakusuma2, Juhani Sibakov3

  • 1Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland.

Foods (Basel, Switzerland)
|August 7, 2021
PubMed

Keywords:
closed cavity rheometerdestarched oat protein concentratehigh-moisture extrusion

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