Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues
Year: 2018
Type: article
Source: Food Structure
Institutions: Riddet Institute, Massey University, AgResearch
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
Funder: Massey University
OpenAlex ID: W2901345268