Effects of temperature, moisture and other factors on physical characteristics of soy texturized protein were studied.
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。
Therefore, globular proteins in solution are spun into a More extended fibrous structure to prepare texturized protein.
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。
Meatless products, such as tofu dogs, soy burgers, nut loaves or texturized vegetable protein, add variety to your vegetarian diet.
非肉制品将让你的素食饮食更加多样化，如豆腐热狗、大豆汉堡、坚果面包以及来自脉络植物的蛋白质。
Texturized vegetable protein (TVP).
组织化植物蛋白(TVP)。
The effects of temperature and water content on the destruction of nutrition in texturized soybean protein products are studied.
研究了温度和水分对组织蛋白产品营养成分破坏程度的影响。
The effects of temperature and water content on the destruction of nutrition in texturized soybean protein products are studied.
研究了温度和水分对组织蛋白产品营养成分破坏程度的影响。
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