Structure of protein texturates obtained by thermoplastic extrusion
- 1 January 1990
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 34 (7) , 607-613
- https://doi.org/10.1002/food.19900340707
Abstract
No abstract availableKeywords
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- Texturized proteins: Fabrication, flavoring, and nutrition∗C R C Critical Reviews in Food Science and Nutrition, 1978
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- A Quantitative X-Ray Diffraction Study of the Alpha-Beta Transformation in Wool KeratinTextile Research Journal, 1960