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    Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation

    Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation by Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, Junjie Yi

    Published 2025-07-01
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