Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues

被引：0
|
作者：
Zhang, Tian [1 ]
Huang, Yuyang [1 ]
Liu, Linlin [1 ]
Lü, Mingshou [1 ]
Zhu, Ying [1 ]
Sun, Bingyu [1 ]
Zhu, Xiuqing [1 ]
机构：
[1] Key Laboratory of Food Science and Engineering in General Colleges and Universities of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin Universi
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20231127-223
中图分类号：
学科分类号：
摘要：
88
引用
收藏
页码：341 / 350
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