Production of high moisture textured tempeh (Fermented Soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes
林貞信
林貞信
Year2023
Author
Created date2024-03-27
Author orderFourth (above) author
Corresponding authorYes
Publication year2023
Publication month11
Journal nameInternational Journal of Food Science and Technology
Publication area美國
Volume58
Issue6
Review systemYes
LanguageForeign Language