Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
| Autor: | Zheng, Yixin, Gu, Zanhui, Sun, Cuixia, Zhao, Yiguo, Cao, Yiping, Lu, Wei, Zhang, Yin, Fang, Yapeng |
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| Zdroj: | In Food Hydrocolloids December 2024 157 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect