[Elsevier] Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues

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Tạp ch赤: Food Research International

T芍c giả: Jung-Soo Lee; Inyoung Choi; Jaejoon Han

Ng角y xuất bản: 2022-11-

DOI: 10.1016/j.foodres.2022.111840

Li那n kết PDF: https://www.sciencedirect.com/sc ... 963996922008985/pdf

Li那n kết b角i b芍o: https://doi.org/10.1016/j.foodres.2022.111840

Nguồn b角i viết: Elsevier BV .


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