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-Reference-Cited by-同舟云学术

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

Published:2019-11 Issue: Volume:261 Page:66-75
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Oterhals Åge,Ahmad Rafiq,Samuelsen Tor Andreas^ORCID

Funder

Research Council

Cargill Aqua Nutrition

Publisher

Elsevier BV

Subject

Food Science

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