Texture and chemical characteristics of soy protein meat analog extruded at high moisture

Journal of Food Science

Volumn 65, Issue 2, 2000, Pages 264-269

  Lin, S ^a   Huff, H E ^b   Hsieh, F ^b  

^a TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Extrusion; Protein solubility; Soy protein; Texture

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 0034053209     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15991.x     Document Type: Article

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