High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Valérie Guyony, Francine Fayolle, Vanessa Jury
Abstract
International audience
Topics & Concepts
ExtrusionMoistureFood scienceVegetable ProteinsChemistryBiotechnologyMaterials scienceBiologyComposite materialOrganic chemistryMeat and Animal Product QualityFood composition and propertiesFood and Agricultural Sciences