High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
出版年份 2022 全文链接
标题
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
作者
关键词
Soy protein, High moisture extrusion, Gum, Fiber formation, Texturization degree, Digestion
出版物
FOOD RESEARCH INTERNATIONAL
Volume 156, Issue -, Pages 111189
出版商
Elsevier BV
发表日期
2022-03-27
DOI
10.1016/j.foodres.2022.111189
参考文献
相关参考文献
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