Texturization of Plant Protein by Using Extrusion Process

Ryu, Gi-Hyung

doi:10.13050/foodengprog.2003.7.2.73

Food Eng. Prog. 2003; 7(2):73-79

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.2.73

Article

압춥성형굥정을 이용한 식율성 단백질 조직화

류기형 ¹ ^, ^*

Texturization of Plant Protein by Using Extrusion Process

Gi-Hyung Ryu ¹ ^, ^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

¹Department of Food Science and Technology, Kongiu National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan. Choongnam 340-801, Korea, Phone: +82-41-330-1484

ⓒ Copyright 2003 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2003