Soy protein meat analog high moisture extrusion [abstract]
University of Missouri-Columbia. Office of Undergraduate Research
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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.