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Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
Autor:

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

Quelle:

Journal of Food Engineering Volume 193, January 2017, Pages 1–9, online available

Datum: 2016