Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization
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Title
Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization
Authors
Keywords
Extrusion, Full fat soy flour, Genetic algorithm, Meat analogue, Texturized soy protein
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 5, Pages 1119-1125
Publisher
Springer Nature
Online
2017-02-27
DOI
10.1007/s13197-017-2524-9
References
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