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Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing

Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing
Autor:

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

Quelle:

13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)

Datum: 2019