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. 2020 Feb 22;29(7):897–907. doi: 10.1007/s10068-020-00737-3

Fig. 2.

Fig. 2

Scanning electron micrographs of texturized vegetable protein. AD TVPs extruded at 40% moisture content and fermented with Bacillus subtilis for 0, 36, 48, and 60 h respectively; EH TVPs extruded at 50% moisture content and fermented with Bacillus subtilis for 0, 36, 48, and 60 h respectively