Crossmark

Changes in conformation and quality of vegetable protein during texturization process by extrusion

Crossref DOI link: https://doi.org/10.1080/10408398.2018.1487383

Published Online: 2018-07-12

Published Print: 2019-11-13

Update policy: https://doi.org/10.1080/tandf_crossmark_01

Authors

Zhang, Jinchuang

Liu, Li

Liu, Hongzhi

Yoon, Ashton

Rizvi, Syed S. H.

Wang, Qiang
Funding

Funding for this research was provided by:

National Key Research and Development Plan of China (2016YFD0400200)

Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST)
More Information

Peer Review Statement: The publishing and review policy for this title is described in its Aims & Scope.

Aim & Scope: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=bfsn20

Publication History

Published: 2018-07-12