Effects of pea protein as an alternative raw material for soy protein on low-moisture extruded meat analog

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hyun-Woo Choi(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Bon-Jae Gu(Department of Food Science and Technology, Kongju National University)
Eui-Hong Byun(Department of Food Science and Technology, Kongju National University)
Sang-Hyun Park(Department of Food Science and Technology, Kongju National University)
Youn-Je Park(Department of Food Science and Technology, Kongju National University)
Gi-Hyung Ryu(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)

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