Extrait
Table of Contents
1. Introduction and aim of the study
2. Soy protein as meat substitute
2.1. Structure and function
2.2. Protein fractions
2.3. Advantages of soy protein in extrusion
3. Manufacturing processes of protein isolates, concentrates and flours
4. Extrusion process
4.1. Basics of extrusion
4.2. Extruder construction
5. Conclusion and further considerations
6. References
7. Figures
8. Tables
Fin de l'extrait de 18 pages
- Citation du texte
- Naomi Albiez (Auteur), 2021, Production of extruded meat substitutes based on textured soy protein, Munich, GRIN Verlag, https://www.grin.com/document/1193250
Devenir un auteur
✕
Extrait de
18
pages
Commentaires