Production of Textured Soy Protein Enriched with Blue-Green Algae Protein via Single Screw Cooking Extrusion: Textural, Color, Functional, and Cooking Characteristics
| Year | 2024 |
| Author | 林貞信* |
| Author count | 1 |
| Created date | 2024-09-20 |
| Author order | 2 |
| Corresponding author | true |
| Publication year | 2024 |
| Symposium name | World Congress of Food Science and Technology 2024 |
| Publication city | Rimini |
| Publication country | 義大利共和國 |
| Start date | 2024-09-08 |
| End date | 2024-09-12 |
| Review system | 是 |
| Language | Foreign Language |