Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Titel:: Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Tanger, Caren; Schmidt, Florian; Utz, Florian; Kreissl, Johanna; Dawid, Corinna; Kulozik, Ulrich
Zeitschriftentitel:: Innovative Food Science & Emerging Technologies
Jahr:: 2021
Band / Volume:: 74
Seitenangaben Beitrag:: 102851
Volltext / DOI:: doi:10.1016/j.ifset.2021.102851
Verlag / Institution:: Elsevier BV
E-ISSN:: 1466-8564
Publikationsdatum:: 01.12.2021
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