Soy protein meat analog high moisture extrusion [abstract]

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Soy protein meat analog high moisture extrusion [abstract]

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/1323

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Title: Soy protein meat analog high moisture extrusion [abstract]
Author: Claycamp, Elizabeth
Contributor: University of Missouri-Columbia. Office of Undergraduate Research
Keywords: soy flour
soy protein
moisture content
Date: 2006
Publisher: University of Missouri - Columbia Office of Undergraduate Research
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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