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    • 2006 Undergraduate Research and Creative Achivements Forum (MU)
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    • Undergraduate Research and Creative Achievements Forum (MU)
    • 2006 Undergraduate Research and Creative Achivements Forum (MU)
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    Soy protein meat analog high moisture extrusion [abstract]

    Claycamp, Elizabeth
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    [PDF] SoyProteinMeat.pdf (12.80Kb)
    Date
    2006
    Contributor
    University of Missouri-Columbia. Office of Undergraduate Research
    Format
    Presentation
    Metadata
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    Abstract
    The relationship between soy flour concentration and fiber formation in soy protein meat analogs was studied. Soy flour concentrations of 0%, 10%, 20%, and 30% (dry basis); moisture concentrations of 55% and 60%; and cooking temperatures of 174˚C and 185˚C were all examined.
    URI
    http://hdl.handle.net/10355/1323
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