High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Author:
Affiliation:
1. Oniris, Université de Nantes, CNRS, Gepea, Nantes, France
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2023816
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