Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09454.x/fullpdf
Reference23 articles.
1. ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS
2. DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN *
3. New protein texturization processes by extrusion cooking at high moisture levels
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