Teksture soya proteinlerinin kullanim alanlarina yonelik bir makale.

Texturization of soy flour and other proteins into usable meat extenders and
replacers has been economically feasible for quite some time. Initially the use of
extrusion equipment for this purpose was limited to a narrow range of raw materials.
Developments in machinery, new techniques, and the art of texturizing protein products
has changed, and as a result the spectrum of ingredients that can be texturized into
useable end products, has increased**greatly.**


http://www.dosya.cc/Riaz_TSP.pdf.html