Work

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Year: 2019

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.9722

Authors: Sasimaporn Samard, Bon‐Yeob Gu, Gi‐Hyung Ryu

Institution: Kongju National University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2931741358

FWCI: 14.29

Cites: 38

Cited by: 265

Related to: 10