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High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation

EngineeringProtein FoldingFood StructureBiotechnologyAlternative Protein SourceDifferent FormulationsProtein EngineeringFood EngineeringFood ProcessingHigh-moisture ExtrusionProtein RefoldingMedicineBiophysicsBiomolecular EngineeringYeast-pea Protein