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Texturization of Co-Precipitated Soybean and Peanut Proteins by Twin-Screw Extrusion

✍ Scribed by R. C. HAGAN; S. R. DAHL; R. VILLOTA


Book ID
108811420
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
735 KB
Volume
51
Category
Article
ISSN
0022-1147

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Figure 7. Influence of barrel temperature and isolated soybean protein concentration on the colour difference of the product at 23% feed moisture.