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
Publication details
Journal : Journal of Food Engineering , vol. 261 , p. 66–75 , 2019
International Standard Numbers
:
Printed
:
0260-8774
Electronic
:
1873-5770
Publication type : Academic article
Links
:
ARKIV
:
http://hdl.handle.net/11250/25...
DOI
:
doi.org/10.1016/j.jfoodeng.201...
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
