分析了温度、水分等工艺条件对大豆组织化蛋白物理性能的影响。
Effects of temperature, moisture and other factors on physical characteristics of soy texturized protein were studied.
因此,球蛋白在溶液过程中旋转为一个更具有延展性的结构来制备组织化蛋白。
Therefore, globular proteins in solution are spun into a More extended fibrous structure to prepare texturized protein.
组织化植物蛋白(TVP)。
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