Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties-Reference-Cited by-同舟云学术

Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties

Published:2020-02-22 Issue:7 Volume:29 Page:897-907
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Maung The Thiri^ORCID,Gu Bon Yeob,Kim Mi Hwan,Ryu Gi Hyung^ORCID

Funder

Kongju National University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-020-00737-3.pdf

Reference38 articles.

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3. Amadou I, Amza T, Foh MBK, Kamara MT, Le GW. Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal. Emir. J. Food Agric. 22: 456-465 (2010)

4. AOAC. Official Method of Analysis of AOAC International 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)

5. Asgar MA, Fazilah A, Huda N, Bhat R, Kaim AA. Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food Sci. Food Saf. 9: 513-529 (2010)

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