Publication | Open Access

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

EngineeringBiotechnologyScrew SpeedAlternative Protein SourceVegetable ProteinProtein EngineeringFood EngineeringFood StructureDie TemperatureFood TechnologyBiomolecular EngineeringHealth Sciences