Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
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Autor:
Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A.
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Quelle:
Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697
- Datum: 2021