Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial...

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Detalles Bibliográficos
Autores principales: Mohamad Mazlan, Mazween, Talib, Rosnita A., Chin, Nyuk Ling, Shukri, Radhiah, Taip, Farah Saleena, Mohd Nor, Mohd Zuhair, Abdullah, Norazlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466258/
https://www.ncbi.nlm.nih.gov/pubmed/32751949
http://dx.doi.org/10.3390/foods9081023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466258/
https://www.ncbi.nlm.nih.gov/pubmed/32751949
http://dx.doi.org/10.3390/foods9081023

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