Your browser doesn't support javascript.
loading
The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives.
Lyu, Bo; Li, Jiaxin; Meng, Xiangze; Fu, Hongling; Wang, Wei; Ji, Lei; Wang, Yi; Guo, Zengwang; Yu, Hansong.
Affiliation
  • Lyu B; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Li J; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
  • Meng X; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Fu H; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Wang W; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
  • Ji L; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Wang Y; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
  • Guo Z; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Yu H; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
Foods ; 11(8)2022 Apr 13.
Article in En | MEDLINE | ID: mdl-35454698
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: China Country of publication: Switzerland
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: China Country of publication: Switzerland