Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource, 1 online resource.
- Language
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Englisch
- Bibliographic citation
-
Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues ; day:31 ; month:5 ; year:2023 ; pages:1-14
Food and bioprocess technology ; (31.5.2023), 1-14
- Creator
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Lyu, Xiaoyu
Ying, Danyang
Zhang, Pangzhen
Fang, Zhongxiang
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-023-03133-x
- URN
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urn:nbn:de:101:1-2023091208474211237207
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:58 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Lyu, Xiaoyu
- Ying, Danyang
- Zhang, Pangzhen
- Fang, Zhongxiang
- SpringerLink (Online service)
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