Publication | Closed Access
High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure
122
Citations
40
References
2022
Year
Pea ProteinHigh Moisture ExtrusionEngineeringProtein FoldingFood StructureBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringProduct PropertiesProtein RefoldingBiomolecular Engineering
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