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- 2021
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Mark
Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking
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- Contribution to journal › Article
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Mark
The application of pulse flours in the development of plant‐based cheese analogues : Proximate composition, color, and texture properties
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- Contribution to journal › Article
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Mark
High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate : Effect of raw material composition and extrusion parameters on texture properties
(
- Contribution to journal › Article
- 2020
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Mark
Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking
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- Contribution to journal › Article