Intensified protein structuring for more sustainable food - development of a continuous process

G Krintiras, AI Stankiewicz, G Stefanidis

Research output: Contribution to conferencePosterProfessional

Original languageEnglish
Publication statusPublished - 2012
EventFood structure and rheology - Wageningen
Duration: 21 May 201224 May 2012

Other

OtherFood structure and rheology
Period21/05/1224/05/12

Keywords

  • Geen BTA classificatie

Cite this

Krintiras, G., Stankiewicz, AI., & Stefanidis, G. (2012). Intensified protein structuring for more sustainable food - development of a continuous process. Poster session presented at Food structure and rheology, .