Baker Perkins has developed a twin-screw extrusion technology to process high moisture fibrated TVP (Texturised Vegetable Protein), which is commonly used as meat substitute.
Read more about it via https://www.globalmeatnews.com/Article/2020/03/12/Baker-Perkins-launches-technology-for-high-moisture-TVP-processing?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment