Physicochemical characteristics of low-moisture extrusion meat analog using wood ear mushroom

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Namki Hwang(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Ji-Hui Sin(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Seongcheon Hong(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Jeongmin Kim(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Yunju Lee(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Yoseob Han(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Chaeyeon Kang(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Bon-Jae Gu(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)
Gi-HyungRyu(Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University)

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