:

Aayushi Kadam1,2, Martin G Scanlon1, Filiz Koksel1,2

  • 1Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.

概括

挤出加工增强了油蛋白质,改善了消化能力,减少了反营养素. 这项技术提供可持续的,具有成本效益的植物性食品解决方案,包括肉类替代品和零食.

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