High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate : Effect of raw material composition and extrusion parameters on texture properties
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors aff
