Article Versions Notes

Zahari I, Ferawati F, Helstad A, Ahlström C, Östbring K, Rayner M, Purhagen JK. Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods. 2020; 9(6):772. https://doi.org/10.3390/foods9060772

Zahari, Izalin, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner, and Jeanette K. Purhagen. 2020. "Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking" Foods 9, no. 6: 772. https://doi.org/10.3390/foods9060772

Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020). Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods, 9(6), 772. https://doi.org/10.3390/foods9060772