Study on texture and formability of plant-based jerky by extrusion potato compound protein

ZHANG Xiayin, ZHU Jingjing, XU Enbo, ZHU Yanyun, CHEN Jianchu

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 208-217.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 208-217. DOI: 10.13995/j.cnki.11-1802/ts.039391

Study on texture and formability of plant-based jerky by extrusion potato compound protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 208-217 https://doi.org/10.13995/j.cnki.11-1802/ts.039391

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