Vitenskapelig artikkel

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

Publikasjonsdetaljer

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

Internasjonale standardnumre:
Trykt: 0260-8774
Elektronisk: 1873-5770

Open Access: green

Lenker:
ARKIV
DOI