Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
| Autor: | Köllmann, Nienke, Vringer, Rozemarijn, Mishra, Puneet, Zhang, Lu, van der Goot, Atze Jan |
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| Zdroj: | In Food Research International June 2024 186 |
| Databáze: | ScienceDirect |
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