High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

Published 2019 View Full Article

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Title
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 259, Issue -, Pages 3-11
Publisher
Elsevier BV
Online
2019-04-17
DOI
10.1016/j.jfoodeng.2019.04.006

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