New protein texturization processes by extrusion cooking at high moisture levels
Year: 1992
Type: article
Source: Food Reviews International
Authors: J. C. Cheftel, M. Kitagawa, C. Quéguiner
Institutions: Université de Montpellier, Université Montpellier 2
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2136045415