Effects of oat β-glucan of different molecular weights on textural and sensory properties of textured soy protein

CHENG Zixuan, CHEN Lin , HE Hongfeng, LIU Houchao, YU Lin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 48-56.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 48-56. DOI: 10.13995/j.cnki.11-1802/ts.043321

Effects of oat β-glucan of different molecular weights on textural and sensory properties of textured soy protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 48-56 https://doi.org/10.13995/j.cnki.11-1802/ts.043321

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