Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

  • Autor:

    Koch, L.; Emin, M. A.; Schuchmann H. P.

  • Quelle:

    Journal of Food Engineering Volume 193, January 2017, Pages 1–9, online available

  • Datum: 2016