Extrusion cooking of high-moisture meat analogues
Gi‐Hyung Ryu
Topics & Concepts
ExtrusionMoistureExtrusion cookingFood scienceTexture (cosmology)Materials scienceComposite materialChemistryComputer scienceArtificial intelligenceImage (mathematics)Meat and Animal Product QualityInsect Utilization and EffectsAgriculture Sustainability and Environmental Impact