Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

  • Autor:

    Pietsch, V.; Werner, R.; Karbstein, H.P.; Emin, M.A.

  • Quelle:

    Journal of Food Engineering, 259, 3-11

  • Datum: 2019