| 标题 |
Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high‐moisture extrusion processed meat analogs |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Shyam Sundar; Balwinder Singh; Amritpal Kaur 出版日期:2024 |
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(2025-6-4)