Research Progress on the Effects of Additives on the Structure and Quality of High-Moisture Extruded Plant-Based Meat
With the increasing demand for sustainable foods among consumers, plant-based meat, as an alternative to traditional meat, has received increasing attention. High-moisture extrusion is one of the crucial steps in the preparation of plant-based meat, which utilizes the synergistic effects of high tem...
保存先:
| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
China Food Publishing Company
2026-01-01
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| シリーズ: | Shipin Kexue |
| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-1-036.pdf |
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