Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization
Crossref DOI link: https://doi.org/10.1007/s13197-017-2524-9
Published Online: 2017-02-27
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mazaheri Tehrani, Mostafa
Ehtiati, Ahmad
Sharifi Azghandi, Shadi
License valid from 2017-02-27