Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
The‐Thiri Maung, Bon Yeob Gu, Mi Hwan Kim, Gi‐Hyung Ryu
Topics & Concepts
Food scienceMoistureFermentationChemistryWater contentOrganic chemistryEngineeringGeotechnical engineeringFood composition and propertiesProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides