The Mechanical Production of Meat Additives From Soy Flour


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  • Product Description

The properties of the locally produced texturized soybean were improved through the modification of the chemical properties of soybean flour and through the modification of the extruder's screw (its mean effective unit) for each zone of the screw (feeding zone kneading zone, and final cooking zone) and its application. The technical evaluation of the modified extruder included extruder productivity, the required torque, the required power, and the specific consumed energy.

Product Specifications
SKU :COC82971
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
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