Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

✍ Scribed by S. Lin; H.E. Huff; F. Hsieh

• Book ID: 108823041
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 170 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15991.x