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

  • Autor:

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

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