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Texture and chemical characteristics of soy protein meat analog extruded at high moisture
S. Lin
, H. E. Huff, F. Hsieh
School of Nutrition and Health Sciences
Master Program in Food Safety
Research Center for Artificial Intelligence in Medicine, Taipei Medical University
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peer-review
120
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Agriculture & Biology
meat analogs
protein solubility
soy protein
texture
water content
cooking
extruders
correlated responses
soy protein isolate
wheat starch
temperature
least squares
Medicine & Life Sciences
Soybean Proteins
Meat
Solubility
Cooking
Temperature
Proteins
Triticum
Starch
Least-Squares Analysis
Pressure