Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
出版年份 2023 全文链接
标题
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
作者
关键词
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出版物
Innovative Food Science & Emerging Technologies
Volume 89, Issue -, Pages 103486
出版商
Elsevier BV
发表日期
2023-10-02
DOI
10.1016/j.ifset.2023.103486
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