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Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties

BiomanufacturingEngineeringBiochemistryYeast-soy ProteinBiotechnologyBiochemical EngineeringFormation MechanismAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingHigh-moisture ExtrusionFood StructureFood TechnologyBiomolecular EngineeringHealth Sciences