Improving the quality of vegetarian sausage prepared with textured fibril soy protein using oil pre-emulsification

Chen, L, Chen, W, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (1 more author) (2021) Improving the quality of vegetarian sausage prepared with textured fibril soy protein using oil pre-emulsification. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 37 (13). pp. 291-298. ISSN 1002-6819

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Authors/Creators:
Dates:
  • Published: 1 July 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 05 Oct 2021 14:30
Last Modified: 05 Oct 2021 14:36
Status: Published
Identification Number: https://doi.org/10.11975/j.issn.1002-6819.2021.13.033

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