Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion.
Ji Sou LyuJung-Soo LeeTae Young ChaeChan Suk YoonJaejoon HanPublished in: Food science and biotechnology (2022)
The online version contains supplementary material available at 10.1007/s10068-022-01207-8.