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Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 10...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8017041/ https://ncbi.nlm.nih.gov/pubmed/33868750 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-021-00879-y |
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