| 标题 |
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Shuwen Lei; Chunyan Zhao; Yue Miao; Hong Yang Zhao; Zhichen Liu; et al 出版日期:2024-09-11 |
| 求助人 | |
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(2025-6-4)