Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues - Samard - 2019 - Journal of the Science of Food and
![PDF] Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/1bf8ef52a5dee306cb432bd7057511e70bc8cbac/2-Figure1-1.png "PDF] Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. | Semantic Scholar")
PDF] Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. | Semantic Scholar
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Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues - Samard - 2019 - Journal of the Science of Food and
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