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High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temper...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7825338/ https://ncbi.nlm.nih.gov/pubmed/33418980 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010102 |
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