Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion

被引：0
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作者：
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & amp [1 ]
Technology, Tianjin
300457, China
不详 [2 ]
300392, China
机构：
来源：
Food. Bioprocess Technol. |
关键词：
Compendex;
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摘要：
Degradation
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