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Structuring off-flavor-reduced pea and fava proteins into meat analogues via high-moisture supercritical fluid extrusion (SCFX)

Abdul Fateh Hosseini; Saqib Gulzar; Syed S.H. Rizvi
Food Structure · Vol. 49 · pp. 100557 · 2026
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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume49
Pages100557
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2026.100557
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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