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Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones

Food ChemistryPea ProteinEngineeringFood PhysicCarboxymethylcellulose SodiumRheologyProtein EngineeringFood EngineeringFood ProcessingDifferent Extrusion ZonesFood StructureBiomolecular EngineeringHealth Sciences