# Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

> Research article (Food Science and Biotechnology, 2022) · cited 33× · AI/ML

**Wikidata**: [openalex:W4311063399](https://www.wikidata.org/wiki/openalex:W4311063399)  
**Source**: https://4ort.xyz/entity/effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat