Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Functionalization of whey proteins by extrusion processing: Influence of thermal and mechanical stresses on the reaction behaviour and functional properties

  • Autor:

    Quevedo, M.; Karbstein, H.P.; Emin, M.A.

  • Quelle:

    11th NIZO Dairy Conference - Milk Protein Functionality, Papendal, Netherlands 2019

  • Datum: 2019