Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
- Resource Type
- Journal
- Source
FOODS ; AUG 2020, 9 8, p1059 18p.- Subject
- Language
- English
- ISSN
- 23048158