Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein
To clarify the effects of extrusion parameters on the quality and beany flavor of high-moisture extruded textured soy protein (extruded protein), soy protein isolate, soy protein concentrate, and low-temperature defatted soybean meal (SBM) were used as raw materials. The effects of SBM addition, ext...
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| Auteurs principaux: | , , , , , , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
| Publié: |
The editorial department of Science and Technology of Food Industry
2026-03-01
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| Collection: | Shipin gongye ke-ji |
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| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040218 |
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