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Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization
The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150–200 °C, screw sp...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380617/ https://ncbi.nlm.nih.gov/pubmed/28416861 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2524-9 |
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