Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
- 1 January 2014
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 121, 32-38
- https://doi.org/10.1016/j.jfoodeng.2013.08.002
Abstract
No abstract availableKeywords
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