Work

Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

Year: 2000

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2000.tb15991.x

Authors: S. Lin, H.E. Huff, F. Hsieh

Institution: University of Missouri

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2052341976

FWCI: 0.525

Cites: 26

Cited by: 302

Related to: 10