Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins

  • Autor:

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

  • Quelle:

    ICEF13 - International Congress on Engineering and Food, Melbourne, Australien 2019

  • Datum: 2019