Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues (Englisch)
Freier Zugriff
- Neue Suche nach: Lyu, Xiaoyu
- Neue Suche nach: Ying, Danyang
- Neue Suche nach: Zhang, Pangzhen
- Neue Suche nach: Fang, Zhongxiang
- Neue Suche nach: Lyu, Xiaoyu
- Neue Suche nach: Ying, Danyang
- Neue Suche nach: Zhang, Pangzhen
- Neue Suche nach: Fang, Zhongxiang
In:
Food and Bioprocess Technology
: An International Journal
;
17
, 1
;
231-244
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
-
Weitere Titelangaben:Food Bioprocess Technol
-
Beteiligte:Lyu, Xiaoyu ( Autor:in ) / Ying, Danyang ( Autor:in ) / Zhang, Pangzhen ( Autor:in ) / Fang, Zhongxiang ( Autor:in )
-
Erschienen in:Food and Bioprocess Technology : An International Journal ; 17, 1 ; 231-244
-
Verlag:
- Neue Suche nach: Springer US
-
Erscheinungsort:New York
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Erscheinungsdatum:01.01.2024
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Format / Umfang:14 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Lizenzbestimmungen:
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Datenquelle:
Inhaltsverzeichnis – Band 17, Ausgabe 1
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Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat AnaloguesLyu, Xiaoyu / Ying, Danyang / Zhang, Pangzhen / Fang, Zhongxiang et al. | 2024
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