Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Investigation of the structuring mechanisms of vital wheat gluten and their relation to process parameters during high moisture extrusion processing

  • Autor:

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

  • Quelle:

    6. International Symposium on Delivery of Functionality in Complex Food Systems, Paris, Frankreich 2015

  • Datum: 2015