Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion
Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2020
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