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05 Spotlight
Cereal Foods World, Vol. 65, No. 4
DOI: https://doi.org/10.1094/CFW-65-4-0049
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​​Interview with Gi-Hyung Ryu

© 2020 Cereals & Grains Association

Abstract

In this interview, Cereals & Grains Association member Gi-Hyung Ryu describes his work in food extrusion technology, food engineering, and cereal grain processing, including his current focus on extrusion texturization of plant-based meat alternatives. He also discusses his involvement in the Cereals & Grains Association.









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