Work

Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

Year: 2002

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2002.tb09454.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: W2126294490

FWCI: 1.679

Cites: 18

Cited by: 268

Related to: 10