High moisture extrusion of lupin protein

influence of extrusion parameters on extruder responses and product properties

authored by: Megala Palanisamy, Knut Franke, Ralf G. Berger, Volker Heinz, Stefan Töpfl
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
Institute of Food Chemistry
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Journal of the Science of Food and Agriculture
Volume: 99
Pages: 2175-2185
No. of pages: 11
ISSN: 0022-5142
Publication date: 09.10.2018
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Biotechnology, Food Science, Agronomy and Crop Science, Nutrition and Dietetics
Electronic version(s): https://doi.org/10.1002/jsfa.9410 (Access: Closed)