Analysis of complex rheological properties of soy proteins in extrusion processing

  • Autor:

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

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