马铃薯复合蛋白挤压制备植物基肉干的质构及成型性研究
张夏寅, 朱婧婧, 徐恩波, 朱艳云, 陈健初
Study on texture and formability of plant-based jerky by extrusion potato compound protein
ZHANG Xiayin, ZHU Jingjing, XU Enbo, ZHU Yanyun, CHEN Jianchu
食品与发酵工业
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2025, (6): 208
-217
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DOI: 10.13995/j.cnki.11-1802/ts.039391
