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Analysis of complex rheological properties of soy proteins in extrusion processing

Analysis of complex rheological properties of soy proteins in extrusion processing
Autor:

Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.

Quelle:

8th International Symposium on Food Rheology and Structure, 17. – 20. Juni 2019, Zürich

Datum: 2019