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    Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues

    Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues oleh Chengcheng YUE, Zhe WANG, Lifeng TONG, Weichen XING, Yumin DUAN, Zhili WANG, Zhigang XIAO, Peng WANG

    Diterbitkan 2023-11-01
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