Open AccessFermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
Author(s) -
TheThiri Maung,
Bon Yeob Gu,
Mi Hwan Kim,
GiHyung Ryu
Publication year - 2020
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00737-3
Subject(s) - food science , moisture , fermentation , chemistry , water content , organic chemistry , geotechnical engineering , engineering
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