Academic article

A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state

Oterhals, Åge; Ahmad, Rafiq; Samuelsen, Tor Andreas

Publication details

Journal: Journal of Food Engineering, vol. 261, p. 66–75, 2019

International Standard Numbers:
Printed: 0260-8774
Electronic: 1873-5770

Open Access: green

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