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Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional,

Ravinder Singh1, Maria Guerrero2, Michael T Nickerson2

  • 1Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, Manitoba, Canada.

Journal of Food Science
|February 23, 2024
PubMed

Keywords:
plant protein‐based meat alternativesspecific mechanical energytexturetexturized vegetable proteinswater and oil holding capacity

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