HomeViscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
HomeViscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
저자
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi
