Structure Nechanism of High-moisture Extruded Meat Analogue of Two Proteins with Different Gelation Properties: Yeast and Soy Protein

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

HongIl Yoon(Department of Agricultural Biotechnology, Seoul National University)
Hyun Woo Choi(Department of Agricultural Biotechnology, Seoul National University)
Young Jin Choi(Department of Agricultural Biotechnology, Seoul National University, Center for Food and Bioconvergence, Seoul National University, Research Institute for Agriculture and Life Sciences, Seoul National University)

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