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Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
5小时前
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Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
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Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
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High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
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High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates
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Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality
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Soy Protein Products: Processing and Use
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“Same but different”: Associations between multiple aspects of self-regulation, cognition, and academic abilities
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