Preserving the intellectual output & resources of the University of Missouri.
Soy protein meat analog high moisture extrusion [abstract]
MOspace/Manakin Repository
Breadcrumbs Navigation
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
| 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 |
Items in MOspace are protected by copyright, with all rights reserved, unless otherwise indicated.
This item appears in the following Collection(s)
-
2006 Undergraduate Research and Creative Achivements Forum (MU) [127]
The Undergraduate Research and Creative Achievements Forum is a bi-annual event at the University of Missouri--Columbia.