Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables

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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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Bibliographic Details
Main Author:	Mohamad Mazlan, Mazween
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Soy proteins Extrusion process Food processing plants
Online Access:	http://psasir.upm.edu.my/id/eprint/92811/ http://psasir.upm.edu.my/id/eprint/92811/1/FK%202021%2061%20UPMIR.pdf

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