Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment
Publication details
Journal : Journal of Food Engineering , vol. 259 , p. 34–43 , 2019
International Standard Numbers
:
Printed
:
0260-8774
Electronic
:
1873-5770
Publication type : Academic article
Links
:
ARKIV
:
http://hdl.handle.net/11250/25...
DOI
:
doi.org/10.1016/j.jfoodeng.201...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
