Published in
Elsevier, Food Research International, (173), p. 113469, 2023
DOI: 10.1016/j.foodres.2023.113469
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Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
Journal article published in 2023 by
Yukun Hou,
Songgang Xia,
Chengxin Ma,
Changhu Xue,
Xiaoming Jiang 
This paper was not found in any repository, but could be made available legally by the author.
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