Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties

  • Autor:

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

  • Quelle:

    7th International Symposium on Delivery of Functionality into Complex Food Systems. Auckland.

  • Datum: 2018