Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey-Reference-Cited by-同舟云学术

Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

Published:2020-01-01 Issue:1 Volume:23 Page:708-721
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yoon Ashton K.¹,Rizvi Syed S.H.¹

Affiliation:

1. Department of Food Science & Technology, Cornell University, Ithaca, NY, USA

Funder

New York State Department of Environmental Conservation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1753768

Reference52 articles.

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2. Short communication: Composition of coproduct streams from dairy processing: Acid whey and milk permeate

3. IMARC. Greek Yogurt Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 20192024. 2019. https://www.researchandmarkets.com/reports/4763103/greek-yogurt-market-global-industry-trends (accessed Jun 15, 2019).

4. Value Addition of Greek Yogurt Whey Using Magnetic Fluid and Sepiolite Treatments

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