Mycoprotein as a functional ingredient in chiffon cake: impacts on batter rheology, nutritional value, texture, and sensory quality
| Year | 2025 |
| Author | |
| Created date | 2025-12-03 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2025 |
| Publication month | 10 |
| Journal name | International Journal of Food Science and Technology |
| Journal sponsor | Oxford University Press |
| Publication area | 英國 |
| Volume | 60 |
| Issue | 2-vvaf209 |
| Start page | 1 |
| End page | 12 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 無 |