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Journal: Foods, 2022
Volume: 11
Number: 1112
1112
Article: The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives
Authors: by Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo and Hansong Yu
Link: https://www.mdpi.com/2304-8158/11/8/1112

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