Mechanical and structural evaluation of texturized soy proteins of varying protein content.
Year: 1986
Type: article
Source: Cereal Chemistry
Authors: Massoud Kazemzadeh, Diehl KCJr, Rhee Kc, Dahm Pf
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3217797213