Changes in conformation and quality of vegetable protein during texturization process by extrusion
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Title
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-14
Publisher
Informa UK Limited
Online
2018-06-13
DOI
10.1080/10408398.2018.1487383
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