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Mari-Liis Tammik
Mari-Liis Tammik
Tallinn University of Technology
Pea protein
Food science
Chemistry
Taste
a protein
2
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14
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Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
2021
Aleksei Kaleda
Karel Talvistu
Helen Vaikma
Mari-Liis Tammik
Sirli Rosenvald
Raivo Vilu
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.
2020
Foods
Davide De Angelis
Aleksei Kaleda
Antonella Pasqualone
Helen Vaikma
Martti Tamm
Mari-Liis Tammik
Giacomo Squeo
Carmine Summo
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Citations (14)
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