Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula
Pea protein was used as raw material, the synthetic scoring method based on factor analysis and Box-Behnken response surface method were used to explore the formula optimization of sodium alginate, L-cysteine, and compound phosphate added on the process of textured pea protein. The results of factor...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070204 |