High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

DOI Web Site Web Site 被引用文献1件

収録刊行物

Trends in Food Science & Technology

Trends in Food Science & Technology 128 202-216, 2022-10

Elsevier BV

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CRID

1360861294960093184
DOI

10.1016/j.tifs.2022.08.008
ISSN

09242244
Web Site

https://api.elsevier.com/content/article/PII:S0924224422003582?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0924224422003582?httpAccept=text/plain
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