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
dc.contributor.author | Oterhals, Åge | |
dc.contributor.author | Ahmad, Rafiq | |
dc.contributor.author | Samuelsen, Tor Andreas | |
dc.date.accessioned | 2019-05-31T12:31:14Z | |
dc.date.available | 2019-05-31T12:31:14Z | |
dc.date.created | 2019-05-29T09:40:47Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/11250/2599565 | |
dc.language.iso | eng | |
dc.title | 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 | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.journal | Journal of Food Engineering | |
dc.identifier.doi | 10.1016/j.jfoodeng.2019.05.022 | |
dc.identifier.cristin | 1701128 | |
dc.relation.project | Norges forskningsråd: 237143 | |
dc.relation.project | Norges forskningsråd: 242375 | |
cristin.unitcode | 7543,1,3,0 | |
cristin.unitname | Ernæring og fôrteknologi | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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