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TECHNO-FUNCTIONAL PROPERTIES OF HIGH PROTEIN EXTRUDATES OBTAINED BY LOW AND HIGH MOISTURE EXTRUSION PROCESS

Hemp seed protein has a potential as an alternative protein source to wheat and soy proteins, due to its high nutritional content and non-allergenicity. This study aimed to investigate the use of hemp flour, a by-product of oil extraction, in the production of meat analogues, using both low and high moisture extrusion techniques.
openaire   +1 more source

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

ACS Food Science & Technology
Jana K. Richter   +4 more
openaire   +1 more source

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