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Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog
S. Lin
, H. E. Huff, F. Hsieh
Master Program in Food Safety
TMU Research Center of Artificial Intelligence in Medicine and Health
TMU Research Center for Digestive Medicine
School of Nutrition and Health Sciences
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Article
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peer-review
240
Citations (Scopus)
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Food Science
Soy Protein
100%
Meat Analog
100%