A preliminary study of texturized soybean protein processed by an indigenous single-screw extruder with a five-mesh cooling die
A preliminary study of texturized soybean protein processed by an indigenous single-screw extruder with a five-mesh cooling die
Year | 2016 |
Author | |
Created date | 2019-01-16 |
Author order | 3 |
Corresponding author | true |
Publication year | 2016 |
Symposium name | 4th International ISEKI (European Association for Integrating Food Science and Engineering Knowledge Into the Food Chains)Food Conference |
Publication city | Vienna |
Publication country | 奧地利共和國 |
Start date | 2016-07-06 |
End date | 2016-07-08 |
Review system | 是 |
Language | Foreign Language |
Attached project | MOST 104-2221-E-020-022 |