Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical,structural, and microbial properties |
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| Authors: | Maung The Thiri Gu Bon Yeob Kim Mi Hwan Ryu Gi Hyung |
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| Affiliation: | 1.Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam, 32439, South Korea
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| Abstract: | Food Science and Biotechnology - To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using... |
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