Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.

Home Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.

Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.

저자

Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi

저널 정보

Food Chemistry

출간연도

2023

링크