. 2020 Oct 30;10(4):53–63. doi: 10.1093/af/vfaa040
© Ismail, Senaratne-Lenagala, Stube, Brackenridge
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
Figure 3.
Textured pea protein and pea protein.