Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates
Author:
Affiliation:
1. Food Science Department; Cornell University; Ithaca NY 14850 USA
2. Institute of Food Science and Technology; Chinese Academy of Agriculture Sciences; Beijing 100193 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13624/fullpdf
Reference55 articles.
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3. Influence of protein level and starch type on an extrusion-expanded whey product;Allen;International Journal of Food Science and Technology,2007
4. Instrumental texture evaluation of extruded snack foods: A review;Antona;Ciencia y Tecnologia Alimentaria,2007
5. Extrudate cell structure-texture relationships;Barrett;Journal of Food Science,1992
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