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Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high

Nipat Limsangouan1, Natita Rodkwan1, Worapol Pengpinit1

  • 1Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand.

Journal of Food Science and Technology
|March 15, 2024
PubMed

Keywords:
Extrusion processHigh moisture meat analogHigh pressurePhysical propertyShelf-life

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