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, (6): 208 -217 .  DOI: 10.13995/j.cnki.11-1802/ts.039391

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