Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Saved in:
Bibliographic Details
Published in:Food chemistry 2023-02, Vol.402, p.134265-134265, Article 134265
Main Authors: Xia, Songgang, Shen, Shuo, Song, Jian, Li, Ku, Qin, Xianwu, Jiang, Xiaoming, Xue, Changhu, Xue, Yong
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134265