Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.

Su X, Hu X, Li P, Zhou K, Zhou H, Xu B

DOI: 10.1111/jtxs.70109
Published: 2026 Aug
Container: Journal of texture studies
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.70109,
  title = {Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.},
  author = {Su X and Hu X and Li P and Zhou K and Zhou H and Xu B},
  year = {2026},
  journal = {Journal of texture studies},
  doi = {10.1111/jtxs.70109},
  url = {https://doi.org/10.1111/jtxs.70109}
}

RIS

TY  - JOUR
TI  - Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.
AU  - Su X
AU  - Hu X
AU  - Li P
AU  - Zhou K
AU  - Zhou H
AU  - Xu B
PY  - 2026
JO  - Journal of texture studies
DO  - 10.1111/jtxs.70109
UR  - https://doi.org/10.1111/jtxs.70109
ER  -

APA

X, S., X, H., P, L., K, Z., H, Z., & B, X. (2026). Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.. Journal of texture studies. https://doi.org/10.1111/jtxs.70109

Source records

pubmed · retrieved 2026-09-26T01:11:47.155Z
europe-pmc · retrieved 2026-09-26T01:11:47.188Z