Production of high moisture textured tempeh (Fermented Soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes
| Year | 2024 |
| Author | 林貞信* |
| Author count | 1 |
| Created date | 2024-12-05 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2024 |
| Publication month | 2 |
| Journal name | International Journal of Food Science and Technology |
| Publication area | 美國 |
| Volume | 59 |
| Issue | 2 |
| Start page | 925 |
| End page | 938 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |