Optimisation of process variables in extrusion texturing of soya
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Development and application of a texture measurement procedure for textured vegetable protein;Breene;J. Texture Studies,1975
3. Microscopic structure of textured cottonseed flour blends;Cegla;J. Fd. Sci.,1978
4. Texture-structure relationships in texturised soy protein. II. Textural properties and ultrastructure of an extruded soybean product;Cumming;J. Inst. Can. Sci. Technol. Aliment.,1972
5. Factors affecting texture formation during extrusion cooking;Frazier,1980
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