Soy Chicken (University of Missouri)

It's well known that cholesterol-friendly, soybean-based food is good for our hearts. But few meat substitutes made from soy are raved about on the Food Network. While the ersatz materials can be made to taste like the real thing, they usually feel a little funny in the mouth.

That could change soon. Fu-Hung Hsieh, a University of Missouri professor of biological engineering and food science at the College of Agriculture, Food and Natural Resources, is finishing a project to create a soy product that looks, feels, pulls apart and, most importantly, chews like real chicken.Read more: http://cafnr.missouri.edu/news/stories2010/chews-like-chicken.php

Видео Soy Chicken (University of Missouri) канала University of Missouri Extension & Engagement