# Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues

> Research article (Food Research International, 2022) · cited 78× · AI/ML

**Wikidata**: [openalex:W4293559829](https://www.wikidata.org/wiki/openalex:W4293559829)  
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