Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
出版年份 2023 全文链接
标题
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 139, Issue -, Pages 108567
出版商
Elsevier BV
发表日期
2023-02-13
DOI
10.1016/j.foodhyd.2023.108567
参考文献
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