Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03492-z.pdf
Reference52 articles.
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3. Cheftel, J. C., Kitagawa, M., & Quéguiner, C. (1992). New protein texturization processes by extrusion cooking at high moisture levels. Food Reviews International, 8(2), 235–275. https://doi.org/10.1080/87559129209540940
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