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Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7297872/ https://ncbi.nlm.nih.gov/pubmed/32582452 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00737-3 |
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