Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201625654348039.pdf
Reference23 articles.
1. Effect of Ohmic Heating on Characteristics of Heating Denaturation of Soybean Protein
2. Effects of Soy Protein, its Hydrolysate and Peptide Fraction on Lipid Metabolism and Appetite-Related Hormones in Rats
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