Effects of adding different gums on the physicochemical properties of texturized soybean protein
碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === The Texturized Vegetable Protein (TVP) can be used as alternative to animal meats and produced by extrusion of soy protein isolates. When making high-moisture texturized vegetable protein, it is difficult to form due to the high water content, which increases t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/2cv4k4 |