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
Les publikasjonen her:
DOI
:
doi.org/10.1016/j.jfoodeng.201...
NVA
:
hdl.handle.net/11250/2599565
Publikasjonsdetaljer
Tidsskrift : Journal of Food Engineering , 2019 , vol. 261 , pp. 66–75
Publikasjonstype : Vitenskapelig artikkel
