KIT - Food Process Engineering - Research - Extrusion of Biopolymeric Materials - Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

chair:
Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A.
place:
Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697
Date: 2021