Food Process Engineering (LVT)

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

  • chair:

    Pietsch, V.L.; Bühler, J.M.; Karbstein, H.P.; Emin, M.A.

  • place:

    Journal of Food Engineering, 251, 11-18

  • Date: 2019