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Effects of Moisture Content and CO2 Gas Injection on Physicochemical Properties of Extruded Soy Protein Isolate

Authors :
Na Yeong Kim
Gi Hyung Ryu
Source :
Food Engineering Progress. 21:150-157
Publication Year :
2017
Publisher :
Korean Society for Food Engineering, 2017.

Subjects

Subjects :
Chemistry
Food science
Water content
Soy protein
Food Science

Details

ISSN :
22881247 and 12264768
Volume :
21
Database :
OpenAIRE
Journal :
Food Engineering Progress
Accession number :
edsair.doi...........e557865dbe884eab19afb65e870a21c5
Full Text :
https://doi.org/10.13050/foodengprog.2017.21.2.150
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