Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Figure 4

Effects of SPI and ESPIs on the cross section of CSB samples of (a), (b), (c), (d), (e), (f), and (g) representative of the CSB of WF, WF+SPI, WF+IVD1, WF+IVD2, WF+IVD3, WF+IVD4, and WF+IVD5.