农科机构知识库联盟

筛选

soybean protein; protein property; extruded meat analog; high -moisture extrusion; dead -stop operation(1)

chinese acad agr sci, inst food sci & technol, key lab agr prod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)

条件:

资源类型: 外文期刊

作者:Meng, Ang(精确检索)

作者:Chen, Fengliang(精确检索)

作者:Zhao, Donglin(精确检索)

作者:Wei, Yimin(精确检索)

作者:Zhang, Bo(精确检索)

排序方式：

作者： Meng, Ang; Chen, Fengliang; Zhao, Donglin; Wei, Yimin; Zhang, Bo; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agr Prod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Soybean protein; Protein property; Extruded meat analog; High -moisture extrusion; Dead -stop operation

年份：2022