Physicochemical properties of texturized meat analog made from peanut flour and soy protein isolate with a single-screw extruder

Journal of Texture Studies

Volumn 35, Issue 4, 2004, Pages 371-382

  Parmer Jr , E L ^a   Wang, B ^a   Aglan, H A ^a   Mortley, D ^a  

^a TUSKEGEE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXPANSION; EXTRUDERS; FEEDING; FOOD PROCESSING; MOISTURE; PROTEINS; TEXTURES;

FLOUR; PHYSICOCHEMICAL PROPERTIES; SINGLE SCREW EXTRUDERS; SOY PROTEINS;

MEATS;

ARACHIS HYPOGAEA; GLYCINE MAX;

EID: 8344270942     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.tb00601.x     Document Type: Article

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