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

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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
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creator Xia, Songgang
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title Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
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