Development of a new meat analog through twin-screw extrusion of defatted soy flour-Lean pork blend

Food Science and Technology International

Volumn 11, Issue 6, 2005, Pages 463-470

  Liu, S X ^a   Peng, M ^a   Tu, S ^b   Li, H ^b   Cai, L ^b   Yu, X ^b  

^a RUTGERS UNIVERSITY   (United States)

^b NATIONAL RESEARCH INSTITUTE FOR FAMILY PLANNING   (China)

Author keywords

Meat analogue; Sensory analysis; Texture; Texturised vegetable protein; Twin screw extrusion

Indexed keywords

ENERGY UTILIZATION; EXTRUSION; HEATING; MOISTURE; OILS AND FATS; TEXTURES;

MEAT ANALOGUE; SENSORY ANALYSIS; TEXTURIZED VEGETABLE PROTEIN; TWIN-SCREW EXTRUSION;

MEATS;

GLYCINE MAX;

EID: 29844441138     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013205060130     Document Type: Article

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