A study of extrusion processing of defatted soybean flour by an indigenous single-screw extruder with different dies
碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === Recently, some studies about high moisture texturized vegetable proteins were focused on increasing the moisture content of production. The product with texturization permutation of proteins has not been studied and able to develop into one direction to texturi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/583k4m |