An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins
- Ever Hernandez Olivas
- , Merel C. Daas
- , Pinja Pöri
- , Giovanni D’Auria
- , Sander Biesbroek
- , Pasquale Ferranti
- , Linda Giblin
- , Chiara Nitride
- , André Brodkorb
- , Nesli Sozer*
*Corresponding author for this work
- TEAGASC - Agriculture and Food Development Authority
- Wageningen University & Research (WUR)
- University of Naples Federico II
Research output: Contribution to journal › Article › Scientific › peer-review
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