Effect of yeast content on chemical cross-linking and molecular aggregation of low-moisture extruded meat analog

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yung-Hee Jeon(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Joo-Won Kim(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Yu-Zhang(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Mi-Hwan Kim(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Nam-Soon Oh(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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