Effect of extrusion process parameters on specific mechanical energy and product properties of high-moisture texturized vegetable protein

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

The-Thiri Maung(Department of Food Science and Technology, Kongju National University, Department of Plant Pathology, Yezin Agricultural University)
Nam-Soon Oh(Department of Food Science and Technology, Kongju National University)
Gi-Hyung Ryu(Department of Food Science and Technology, Kongju National University)

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