A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13634.x/fullpdf
Reference18 articles.
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3. Delineation of the structure of soft cheeses at the molecular level by fluorescence spectroscopy-relationship with texture;Defour;Int Dairy J,2001
4. An assay of molecular mobility in solid corn meal by front-face anisotropy;Gibson;Cereal Chem,1989
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