Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Analysis of the reaction behavior of concentrated protein systems in extrusion-like conditions by using a closed cavity rheometer

  • Autor:

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

  • Quelle:

    18th World Congress of Food Science and Technology –IUFoST, Dublin, 2016

  • Datum: 2016