Impact of Extruded Pea Hull Fibres and Starch on Texture and Sensory Properties of Meat Analogues
Authors
Dace Klava
Food Institute, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Sanita Reidzane
Food Institute, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Evita Straumite
Food Institute, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ilze Gramatina
Food Institute, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Vitalijs Komasilovs
Faculty of Engineering and Information Technologies, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Aleksei Kaleda
Tallinn, Estonia
Kadi Jakobson
Tallinn, Estonia
Vitalijs Radenkovs
Division of Smart technologies, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Marta Rutina-Rutenberga
ASNS Ingredient Ltd, Jelgava Region, Latvia
DOI: https://doi.org/10.2478/plua-2026-0004 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
Language: English
Page range: 28 - 43
Submitted on: Jun 17, 2026
Accepted on: Jul 17, 2026
Published on: Aug 29, 2026
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2026 Dace Klava, Sanita Reidzane, Evita Straumite, Ilze Gramatina, Vitalijs Komasilovs, Aleksei Kaleda, Kadi Jakobson, Vitalijs Radenkovs, Marta Rutina-Rutenberga, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.