Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion CookingJana K. Richter,Brennan Smith,Steven R. Saunders,Sean M. Finnie,Girish M. GanjyalACS Food Science & Technology(2024)引用 0|浏览5暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要