Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
出版年份 2021 全文链接
标题
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
作者
关键词
-
出版物
Foods
Volume 10, Issue 7, Pages 1509
出版商
MDPI AG
发表日期
2021-06-30
DOI
10.3390/foods10071509
参考文献
相关参考文献
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