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LT-034465 / first seen 2026-10-23 21:29 / last activity 4h ago

High moisture extrusion of fava bean protein blend: Evaluating potato protein as gluten replacement for texture enhancement

measurement

heat
44 / 100 (raw 1.2)
velocity
0.0 independent sources per hour
solidity
80 / 100
sources
1 total, 1 independent
domain span
1 domain covered it

primary source

title
High moisture extrusion of fava bean protein blend: Evaluating potato protein as gluten replacement for texture enhancement
venue
status
peer-reviewed
doi
10.1016/j.foodhyd.2026.113018
published
2026-12-01

media coverage / 1 outlets