Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
Author:
Funder
Kongju National University (KR) in 2020
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-021-00879-y.pdf
Reference35 articles.
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