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dc.contributor.authorClaycamp, Elizabetheng
dc.contributor.corporatenameUniversity of Missouri-Columbia. Office of Undergraduate Researcheng
dc.contributor.meetingnameUndergraduate Research and Creative Achievements Forum (2006 : University of Missouri--Columbia)eng
dc.date2006eng
dc.date.issued2006eng
dc.descriptionAbstract only availableeng
dc.description.abstractThe 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.eng
dc.description.sponsorshipCollege of Engineering Honors Undergraduate Research Optioneng
dc.identifier.urihttp://hdl.handle.net/10355/1323eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri - Columbia Office of Undergraduate Researcheng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Office of Undergraduate Research. Undergraduate Research and Creative Achievements Forumeng
dc.source.urihttp://undergradresearch.missouri.edu/forums-conferences/abstracts/abstract-detail.php?abstractid=eng
dc.subjectsoy floureng
dc.subjectsoy proteineng
dc.subjectmoisture contenteng
dc.titleSoy protein meat analog high moisture extrusion [abstract]eng
dc.typePresentationeng


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