Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
| العنوان: | Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion |
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| المؤلفون: | Ji Sou Lyu, Jung-Soo Lee, Tae Young Chae, Chan Suk Yoon, Jaejoon Han |
| المصدر: | Food Science and Biotechnology. 32:659-669 |
| بيانات النشر: | Springer Science and Business Media LLC, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| تدمد: | 2092-6456 1226-7708 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::355000b69aa44afa78394ec59daa3b77 https://doi.org/10.1007/s10068-022-01207-8 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........355000b69aa44afa78394ec59daa3b77 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 20926456 12267708 |
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