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Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.
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- Food Science & Biotechnology, 2021, v. 30, n. 3, p. 395, doi. 10.1007/s10068-021-00879-y
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- Article
Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties.
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- Food Science & Biotechnology, 2020, v. 29, n. 7, p. 897, doi. 10.1007/s10068-020-00737-3
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- Publication type:
- Article
Influence of extrusion condition and hemp addition on wheat dough and bread properties.
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- Food Science & Biotechnology, 2013, v. 22, p. 89, doi. 10.1007/s10068-013-0053-5
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- Article