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Ten groups of peanut protein powder (PPP)–soy protein isolate (SPI)/wheat gluten (WG) mixtures were prepared and extruded under the moisture content of 55%. Extrusion response parameters (specific mechanical energy (SME) and die temperature) during the extrusion were determined. Microstructure and textural properties of the extrudates were analysed. Results suggested that blending the PPP with SPI...
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