Physicochemical, Textural, and Protein Digestibility
Properties of Extruded Meat Analogs Prepared
from Rice Bran Protein Concentrate
and Black Soybean (Glycine max L. cv. Tudela)
Bernadeth P. Balonga1, Virgilio V. Garcia1, Gladys Cherisse J. Completo2,
and Floirendo P. Flores1*
1Institute of Food Science and Technology, College of Agriculture and Food Science,
University of the Philippines Los Baños, 4031 College, Los Baños, Laguna, Philippines
2Institute of Chemistry, College of Arts and Sciences,
University of the Philippines Los Baños, 4031 College, Los Baños, Laguna, Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Balonga B et al. 2023. Physicochemical, Textural, and Protein Digestibility Properties of Extruded Meat Analogs Prepared
from Rice Bran Protein Concentrate and Black Soybean (Glycine max L. cv. Tudela). Philipp J Sci 152(6A): 2189–2200.
https://doi.org/10.56899/152.6A.13
