دورية أكاديمية
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
| العنوان: | Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein |
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| المؤلفون: | Wang, Rui-Xue, Li, Ying-QiuAff1, IDs1148302309783w_cor2, Sun, Gui-Jin, Wang, Chen-Ying, Liang, Yan, Hua, Dong-Liang, Chen, Lei, Mo, Hai-Zhen |
| المصدر: | Food Biophysics. 18(3):411-420 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 15571858 15571866 |
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| DOI: | 10.1007/s11483-023-09783-w |