Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages

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Oorspronkelijke taal	Engels
Publicatiestatus	Gepubliceerd - 8-okt.-2024
Evenement	6th Food Structure & Functionality Symposium - Bruges Meeting & Convention Centre (BMCC), Brugge, België Duur: 7-okt.-2024 → 9-okt.-2024 Congresnummer: 6 https://www.elsevier.com/events/conferences/all/food-structure-and-functionality-forum-symposium

Congres	6th Food Structure & Functionality Symposium
Verkorte titel	FSTR
Land/Regio	België
Stad	Brugge
Periode	7/10/24 → 9/10/24
Internet adres	https://www.elsevier.com/events/conferences/all/food-structure-and-functionality-forum-symposium

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@conference{00f8c22e2a5544b99fe488b934400ba0,

title = "Effect of extrusion cooking on pea protein isolate{\textquoteright}s ability to partially replace pork meat in emulsified cooked sausages",

author = "Keshia Broucke and \{Van Royen\}, Geert",

year = "2024",

month = oct,

day = "8",

language = "English",

note = "6th Food Structure \& Functionality Symposium ; Conference date: 07-10-2024 Through 09-10-2024",

url = "https://www.elsevier.com/events/conferences/all/food-structure-and-functionality-forum-symposium",

}