Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables
The most difficult aspects of the meat analog extrusion are attaining desirable product’s appearance and texture. Using a single-screw extruder and incorporating low-grade oyster mushroom into soy proteins can produce a fibrous-structured meat analog. Thus, three research objectives of this study...
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| Format: | Thesis |
| Language: | English |
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2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/92811/1/FK%202021%2061%20UPMIR.pdf |