Low moisture extrusion of soybean protein isolate: Effect of β-glucan on the physicochemical properties of the product

Author:

Xiao Tong,Su Xiaolin,Jiang Ruisheng,zhou Hang,Xie TieminORCID

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. A review on application of hydrocolloids in meat and poultry products;Amini Sarteshnizi;International Food Research Journal,2015

4. The state of the art of food ingredients' naturalness evaluation: A review of proposed approaches and their relation with consumer trends;Battacchi;Trends in Food Science & Technology,2020

5. A review: Protein-fortified low moisture extrusion;Beck;Reference Module in Food Science,2017

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