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Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant paramete...
Autores principales: | Kendler, Christina, Duchardt, Arvid, Karbstein, Heike P., Emin, M. Azad |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064384/ https://www.ncbi.nlm.nih.gov/pubmed/33805896 http://dx.doi.org/10.3390/foods10040697 |
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