Properties of Extrusion-Expanded Whey Protein Products Containing Fiber
Author:
Affiliation:
1. a Nutrition and Food Sciences , Utah State University , Logan, UT, USA
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942910902800515
Reference24 articles.
1. Influence of protein level and starch type on an extrusion-expanded whey product
2. Physical Properties of Extruded Products as Affected by Cheese Whey
3. Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products
4. Structural properties of protein-stabilized starch-based supercritical fluid extrudates
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