Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking |
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| Authors: | Ma Xuelian Ryu Gihyung |
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| Affiliation: | 1.Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, South Korea
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| Abstract: | Food Science and Biotechnology - The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable... |
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