Continuous Twin-Screw Extrusion Texturization of Pea-Faba Bean Protein Blends: Effects of Barrel Temperature and Moisture Content on Fibrous Anisotropy and Water-Binding Capacity

Year	Title	Authors	Volume	Issue	Pages
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2026	Continuous Twin-Screw Extrusion Texturization of Pea-Faba Bean Protein Blends: Effects of Barrel Temperature and Moisture Content on Fibrous Anisotropy and Water-Binding Capacity	Dr. Kenji Takahashi, Prof. Amara Nwosu,	1	1	40-45