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Effects of thespecific mechanicalenergy on thephysicochemicalproperties oftexturized soyprotein duringhigh-moistureextrusion cooking Yanqiang FangBo ZhangYimin Wei2013 год

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2013
Авторы: Yanqiang Fang, Bo Zhang, Yimin Wei
Издательство: Elsevier BV
Источник: Journal of Food Engineering
Ключевые слова: Food composition and properties, Proteins in Food Systems, Phytase and its Applications