Nahrung
 1982
DOI: 10.1002/food.19820260208
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Einfluß von Extrusionsprodukten auf der Basis von Ackerbohnenproteinstoffen auf die Eigenschaften von Fleischbrät 2. Mitt. Extrudate aus Ackerbohnenproteinisolat‐Hartweizendunstgemischen

G. Muschiolik1,
H. Schmandke2,
J. Petres3
et al.

Abstract: 157 (1982).

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