|
|||||
|
|
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties |
|
| Authors: | Megala Palanisamy Knut Franke Ralf G Berger Volker Heinz Stefan Töpfl |
| Affiliation: | 1. German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany;2. Leibniz Universitaet Hannover, Institute of Food Chemistry, Callinstr. 5, Hannover, Germany |
| Abstract: | |
| Keywords: | high moisture extrusion lupin protein extruder responses meat analogue properties protein demand |