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Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
TLDR
The rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer was studied and there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
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