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

Title:: Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert
Document type:: Zeitschriftenaufsatz
Author(s):: Tanger, Caren; Schmidt, Florian; Utz, Florian; Kreissl, Johanna; Dawid, Corinna; Kulozik, Ulrich
Journal title:: Innovative Food Science & Emerging Technologies
Year:: 2021
Journal volume:: 74
Pages contribution:: 102851
Fulltext / DOI:: doi:10.1016/j.ifset.2021.102851
Publisher:: Elsevier BV
E-ISSN:: 1466-8564
Date of publication:: 01.12.2021
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