Institute of Process Engineering in Life SciencesFood Process Engineering

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

  • chair:

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

  • place:

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

  • Date: 2019