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Kaleda A, Talvistu K, Tamm M, Viirma M, Rosend J, Tanilas K, Kriisa M, Part N, Tammik M-L. Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods. 2020; 9(8):1059. https://doi.org/10.3390/foods9081059

Kaleda, Aleksei, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, and Mari-Liis Tammik. 2020. "Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs" Foods 9, no. 8: 1059. https://doi.org/10.3390/foods9081059

Kaleda, A., Talvistu, K., Tamm, M., Viirma, M., Rosend, J., Tanilas, K., Kriisa, M., Part, N., & Tammik, M.-L. (2020). Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods, 9(8), 1059. https://doi.org/10.3390/foods9081059