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    Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein

    Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein by Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.-J. Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton, Indrawati Oey

    Published 2024-11-01
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