Production of high moisture textured tempeh (Fermented Soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes
| Year | 2023 |
| Author | 林貞信* |
| Author count | 1 |
| Created date | 2024-03-27 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2023 |
| Publication month | 11 |
| Journal name | International Journal of Food Science and Technology |
| Publication area | 美國 |
| Volume | 58 |
| Issue | 6 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |