Institute of Process Engineering in Life SciencesFood Process Engineering

Analysis of complex rheological properties of soy proteins in extrusion processing

  • chair:

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

  • place:

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

  • Date: 2019