Multi-scale structural changes of starch and proteins during pea flour extrusion

  • Autor:

    Kristiawana, M.; Micard, V.; Maladiraa, P.; Alchamieh, C.; Maigreta, J. E.; Réguerrea, A.L.; Emin, M.A.; Della Valle, G.
  • Quelle:

    Food Research International, 108, 203 – 215
  • Datum: 2018