FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (12): 39-40.
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LIANG Qi, HOU Jian-She, ZHANG Ming-Di, TAO Hong
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Abstract: Study on effects of temperature and feed moisture on physical characteristics of the texturized protein product was carried on with a small single screw extruders (FM-70）on cold crushed raw soybean. The optional processing parameters for qualities were 200℃ and material∶water=20∶13 respectively.
Key words: Extrude temperature Moisture Texturized protein Physical characteristi4
LIANG Qi, HOU Jian-She, ZHANG Ming-Di, TAO Hong. Study on Temperature and Moisture Effects on Characteristics of Textured Protein Product[J]. FOOD SCIENCE, 2000, 21(12): 39-40.
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