@article{f12ea787f4d0432ea4a722fb615e25fd,
title = "Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran",
keywords = "416 Food Science, 116 Chemical sciences, 220 Industrial biotechnology",
author = "Yaqin Wang and Fabio Tuccillo and Katariina Niklander and Greta Livi and Aino Siitonen and Pinja P{\"o}ri and Minnamari Edelmann and Hagrtou{\'e} Sawadogo-Lingani and Ndegwa Maina and Kirsi Jouppila and Anna-Maija Lampi and Mari Sandell and Vieno Piironen and Kaisu Honkap{\"a}{\"a} and Nesli S{\"o}zer and Rossana Coda and Antti Knaapila and Kati Katina",
year = "2024",
month = may,
doi = "10.1016/j.foodhyd.2023.109692",
language = "English",
volume = "150",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier B.V.",
}