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Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates

  • Published:2014-04 Issue:1 Volume:56 Page:77-86
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Banach J.C.,Clark S.,Lamsal B.P.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006

2. Method 992.23;[AOAC] Assn. of Official Analytical Chemists,1998

3. Influence of extrusion on protein conformation and shelf-life extension of nutritional bars;Baier,2007

4. Milk powder;Baldwin,2005

5. Characterization of extruded and toasted milk protein concentrates;Banach;Journal of Food Science,2013

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