DETERMINATION OF FLAVOR RETENTION IN PRE-EXTRUSION FLAVORED TEXTURED SOY PROTEIN

被引：30
|
作者：
PALKERT, PE
FAGERSON, IS
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb04093.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：526 / &
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