Production of Textured Soy Protein Enriched with Blue-Green Algae Protein via Single Screw Cooking Extrusion: Textural, Color, Functional, and Cooking Characteristics

Production of Textured Soy Protein Enriched with Blue-Green Algae Protein via Single Screw Cooking Extrusion: Textural, Color, Functional, and Cooking Characteristics

Professor    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
Year2024
Author林貞信*
Author count1
Created date2024-09-20
Author order2
Corresponding authortrue
Publication year2024
Symposium nameWorld Congress of Food Science and Technology 2024
Publication cityRimini
Publication country義大利共和國
Start date2024-09-08
End date2024-09-12
Review system
LanguageForeign Language