High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
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Title
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Authors
Keywords
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Journal
Foods
Volume 11, Issue 10, Pages 1397
Publisher
MDPI AG
Online
2022-05-13
DOI
10.3390/foods11101397
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