# Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

> Research article (Journal of the Science of Food and Agriculture, 2019) · cited 241× · AI/ML

**Wikidata**: [openalex:W2931741358](https://www.wikidata.org/wiki/openalex:W2931741358)  
**Source**: https://4ort.xyz/entity/effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi