@article{8ba8421c2b134ec497419fc557c323d9,
title = "Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat",
keywords = "Faba bean, beta-glucan, Protein concentrate, Extrusion, Meat substitute, BETA-GLUCAN, MAILLARD REACTION, BARLEY, SOLUBILITY, VISCOSITY, TEXTURE, COOKING, QUALITY, ABILITY, FLOURS, 416 Food Science",
author = "Ramos-Diaz, {J. M.} and Katja Kantanen and Minnamari Edelmann and Kirsi Jouppila and Tuula Sontag-Strohm and Vieno Piironen",
year = "2022",
doi = "10.1016/j.crfs.2022.04.010",
language = "English",
volume = "5",
pages = "858--867",
journal = "Current research in food science",
issn = "2665-9271",
publisher = "Elsevier B.V.",
}