Tang, S.; Li, Y.; Wang, X.; Zhou, L.; Liu, Z.; Jiang, L.; Guo, C.; Yi, J.
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. Foods 2025, 14, 2479.
https://doi.org/10.3390/foods14142479
AMA Style
Tang S, Li Y, Wang X, Zhou L, Liu Z, Jiang L, Guo C, Yi J.
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. Foods. 2025; 14(14):2479.
https://doi.org/10.3390/foods14142479
Chicago/Turabian Style
Tang, Shikang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, and Junjie Yi.
2025. "Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation" Foods 14, no. 14: 2479.
https://doi.org/10.3390/foods14142479
APA Style
Tang, S., Li, Y., Wang, X., Zhou, L., Liu, Z., Jiang, L., Guo, C., & Yi, J.
(2025). Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. Foods, 14(14), 2479.
https://doi.org/10.3390/foods14142479