Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets-Reference-Cited by-同舟云学术

Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets

Published:2021-10-06 Issue:11 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Malik Sargun¹,Krishnaswamy Kiruba¹²^ORCID,Mustapha Azlin¹

Affiliation:

1. Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA

2. Department of Biomedical, Biological and Chemical Engineering University of Missouri Columbia Missouri USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13878

Reference63 articles.

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2. Effect of Different Supplementation Levels of Soybean Flour on Pearl Millet Functional Properties

3. Particle, Powder, and Compact Characterization

4. Spray Drying Techniques for Food Ingredient Encapsulation

5. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

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