Optional
1. “Making Low-Fat Soy Flour from Extrusion and Expelling Processes”
2. “Making TVP and Other Products using Dry Extruder”
3. “Cracking, Dehulling, and Grinding Soybeans”
4. “Making Low-Fat Soy Flour using Pulverizer”
1. “How to Incorporate Texturized Soy Protein in Foods”
2. “How to Incorporate Texturized Wheat Gluten in Foods”
3. “How to Incorporate Soy Isolates in Meat Products”
1. “Whole Grain Based Expanded Snack on Single Screw Extruder”
2. “High Moisture Meat Analog with Twin Screw Extruder”
1. “Chunk-Style TSP/TVP on Single Screw Extruder”
2. “Sorghum-based Whole Grain Cereal on Twin Screw Extruder”
3. “Coating of Cereal and Snack Products“
4. “Size Reduction of Texturized Vegetable Protein”
5. “Masking Beany Flavor”